Ingredients for Pickled Ramps Scallions Or Leeks
- 1 cup White Wine Vinegar
- 1/2 cup Sugar
- 1 tablespoon Kosher Salt
- 1 teaspoon Whole Coriander Seed
- 1 teaspoon Fennel Seed
- 1 teaspoon Whole Black Peppercorn
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Fresh Thyme
- 1 pound Ramps
- 2 cups Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pickled Ramps Scallions Or Leeks? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pickled Ramps Scallions Or Leeks
- In a medium-large saucepan, combine 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon salt, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 1/2 teaspoon red pepper flakes, 1 tablespoon fresh thyme sprigs, and 2 cups water.
- Bring the mixture to a rolling boil over medium-high heat.
- Add 1 pound of ramps (or scallions/leeks), trimmed and roughly chopped. If using scallions or leeks, adjust the amount to achieve a similar volume as 1 pound of ramps.
- Return to a boil, then reduce heat to low and simmer gently until the ramps are tender-crisp, about 5-7 minutes. Taste and adjust seasoning as needed.
- Remove from heat and let cool completely to room temperature (about 1-2 hours).
- Transfer the pickled ramps to an airtight container, ensuring they are submerged in the pickling liquid.
- Refrigerate for at least 24 hours to allow the flavors to meld. Enjoy! These pickles will keep in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
199g
Fat
0g
Carbs
16g
