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Pickled Ramps (Wild Leeks)
Pickled ramps are a real treat, and just one or two of these wild foraged beauties can add interest to any meal.
👥 16 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
📝 Preparation Steps
1
Prepare the ramps by cutting off the roots from the bottom of the white bulb, and remove the outer layer of the ramp if it is dry or tough. Cut off the green part above the reddish area of the ramp. The green stems may be reserved for other uses.
2
Place the prepared ramps into a medium pot or saucepan, and add the remaining ingredients.
3
Cook the mixture over medium-high, stirring occasionally, until boiling.
4
Reduce heat to low and simmer for ⏱️ 5 minutes.
5
Using a slotted spoon, pack the ramps into prepared hot jars.
6
Using a canning funnel, pour the hot pickling liquid over the ramps leaving 1/2" headspace at the top of the jars.
7
Wipe the rims of the jars with a clean cloth, and apply the 2-part canning lids.
8
Allow the jars to sit undisturbed on the counter to cool, and store them in the refrigerator for up to one year.
9
You may preserve the pickled ramps using a hot water bath canning method for ⏱️ 10 minutes, adjusting time if necessary for altitude.
10
After processing, turn off the heat and leave jars in the canner, uncovered, for ⏱️ 5 minutes. Remove the jars from the canner and let them cool for ⏱️ 12-24 hours, then check that the jars have sealed. Refrigerate any unsealed jars.
11
Sealed pickled ramps will retain peak quality for up to 18 months stored in a cool, dry place or pantry. Refrigerate once opened.
Nutrition Facts
calories
24 kcal
fat Content
0.01 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
220 mg
protein Content
0.3 g
carbohydrate Content
5 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.002 g
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