Ramp Pickles (Refrigerator)
Picking your ramps is one of the best ways to preserve them and enjoy them even beyond ramp season! Pickled ramps are straightforward to make and taste amazing. These ramps retain all their delicious boldness, earthiness, and savory flavor after pickling.
Servings: 20
Calories: 5kcal
Ingredients
- ½ cup white distilled vinegar
- ½ cup water
- 1 teaspoon granulated sugar
- 1 teaspoon salt non-iodized
- 1 clove garlic peeled & halved
- ½ teaspoon mustard seeds
- 1 pinch red pepper flakes
- ½ tsp dried dill
- 3 oz. ramps approximately, cleaned bulbs, not leaves, enough to fit a pint-sized jar and cut to be 1/2-inch shorter than the jar.
Instructions
- Add the vinegar, water, sugar, and salt to a saucepan and bring to a boil over medium heat. Stir to dissolve the sugar and salt, then remove from heat.
- Add the garlic, mustard seeds, red pepper flakes, and dill to a clean, sterilized jar. Then, pack the ramps tightly into the jar without smashing them.
- Pour the brine over the ramps, seal with a lid, and let it cool to room temperature before storing in the refrigerator. Wait 24-48-hours before enjoying.
Notes
Sterilize your jar or container by placing it in boiling water for at least 10 minutes. This is important to kill any bacteria that might grow on your ramps during the pickling process.
The ramps must be completely coated in the pickling brine for the best results.
Keeps for up to 1 month.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 117mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
