Quick Pickled Wild Ramps
Ingredients
- 8 ounces ramps leaves removed
- equal part white wine vinegar & water
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole white peppercorns
- 1 tablespoon pure cane sugar
- 1 tablespoon dill seed
- 1 teaspoon sesame seeds
- 1 tablespoon kosher salt
Instructions
- Measure equals part water and white wine vinegar into a quart sized heat proof jar.
- Pour water and vinegar out into a pan. Add sugar and salt. Bring to a boil.
- While waiting to come to a boil. Add the ramps and all the spices to the jar.
- Once liquid has reached a boil, immediately remove from the heat and pour into the jar until the jar is full to the top.
- Put the lid on the jar. Allow to cook before refrigerating.
- Give your pickles a good shake before using.