*

It’s ramp season here in Massachusetts and this season will likely be shortened due to the warm weather we’re experiencing this week. So, if you haven’t ventured out to your local farmers market or grocery store yet, you may be out of luck. But if you’re lucky enough to have some in your refrigerator and want to prolong their shelf life, pickling them will give you a few more weeks to enjoy these tasty wild leeks.

These wild leeks have a very unique, pungent garlicky onion flavor that I find to be quite satisfying and addictive. Ramps are only found in the wild and are becoming increasingly harder to find. I’m sure that was a factor for the substantial price increase this year. Just a couple of years ago, they were about $15.00 per pound. This year they were pushing a jaw dropping $30.00 per pound. For more information on foraging, harvesting, sustainability, and additional information about storing and preserving, go to www.wildedible.com.

2- 4 oz. Jars (*see note)
10 ramps, bulbs and leaves separated
2 garlic cloves roughly chopped, divided
2 pinches of red chili flakes, divided
1 teaspoon pickling spice, divided
2/3 cups cider vinegar
1/3 cups water
1/2 teaspoon salt
1 teaspoon honey

Clean under cold water and dry with paper towels. I separated the leaves from the bulbs and cut off the roots. Place the bulbs, one chopped garlic clove, one pinch of red pepper flakes, and 1/2 teaspoon of pickling spice in one jar. In the other jar, place the leaves, the remaining garlic clove, red pepper flakes, and pickling spice. In a small saucepan, add the vinegar, water, salt and honey, and heat until the salt dissolves.

Pour the vinegar mixture in each jar and cover the contents. Cover, and let sit on the counter for about a half hour, then place in the refrigerator. Let sit for a couple of days to fully infuse. Use in salads, on sandwiches, charcuterie board, or anything else you’d like.

(*Note – instead of using 2 – 4 oz. jars, feel free to use 1 – 8 oz. jar. I just find it easier to have them in separate jars since I leave the leaves whole.)

Visit Dorothy’s website at http://ddimarzo2002.wix.