Pickled Ramps
Try using pickled ramps over grilled chicken or on artisanal bread with a variety of cheeses. www.marthastewart.com

INGREDIENTS

• 1 cup white-wine vinegar
• 1/2 cup sugar
• 1 1/4 teaspoons coarse salt
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon whole black peppercorns
• Pinch of crushed red-pepper flakes
• 3 sprigs fresh thyme
• 10 ounces ramps, trimmed and rinsed well

DIRECTIONS

Stir together vinegar, sugar, salt, coriander seed, fennel seeds, peppercorns, red-pepper flakes, thyme and 2 cups water in medium sauce pan. Bring to boil. Add ramps. Return to boil. Reduce heat and simmer 5-7 minutes until tender. Remove from heat. Cool completely. Store in refrigerator in their liquid in airtight container for up to 1 month.

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