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Pickled Ramps
From Northeast Georgia Locally Grown
<p>These are supposed to keep in the fridge for 2 weeks before eating, but we can never resist. They are really delicious! My husband likes them on his hot dogs. I just eat them like candy.</p>Source: My Grandma used to make them every spring. She said ramps are like dandelions and poke salad, you eat them every spring to replenish your minerals lost over a long cold winter without your greens. (Entered by Jacqueline Robson)
Serves: One quart jar.
Vegetarian!
Ingredients
1 quart jar full
Ramps, cleaned, with roots and tough leaves removed
1 1/2 cups
water
1 1/2 cups
white vinegar
1/4 cup
salt
1 1/2 cups
sugar
1 - 1 1/2 Tbsp
Mc Cormick's Pickling Spice
Step by Step Instructions
- Clean one quart jar and lid and sterilize. Pack ramps bulb side down into jar, stuff it good!
- Bring rest of ingredients to a boil until sugar and salt is dissolved. pour over ramps and fill jar. Discard left over liquid. Let cool to room temperature then put into fridge for 2 weeks.
- Grannies tip: put a clean spoon in the jar with ramps. It will keep your jar from cracking from the hot liquid. Remove spoon and screw on lid. Enjoy!