French-Inspired Pickled Ramps
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
1 pint
-
Calories
251 kcal
French-Inspired Pickled Ramps
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(Very) loosely based on a recipe from Saving the Season cookbook by Kevin West.
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Ingredients
- 1 1/4 cups white wine vinegar
- 1 Tablespoon raw cane sugar
- 1 teaspoon sea salt
- 1/2 pound ramp bulbs about 3" in length
- 2 branches fresh thyme
- 2 bay leaves
- 2 teaspoons BROWN MUSTARD SEED
- 1 teaspoon black peppercorn
Instructions
- Place the vinegar, sugar and salt in a small pot together with 1 cup of water. Bring to a simmer and keep hot.
- Trim the root end of the ramps and peel off the somewhat slimy outer skin (it may already be removed).
- Place two sterilized 1/2 pint jars on a clean tea towel. Add a thyme branch and a bay leaf to each jar. Sprinkle in 1 teaspoon of mustard seed in each and 1/2 teaspoon of black peppercorn.
- Divide the ramp bulbs between the jars. Pour the hot vinegar pickling liquid, leaving 1/2 inch of headspace.
- Cover with lids and process in a boiling-water bath for 10 minutes.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Sodium
2350mg
(98%)
Potassium
174mg
(5%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
3950IU
(79%)
Vitamin C
31.9mg
(35%)
Calcium
173mg
(17%)
Iron
6.6mg
(37%)
Nutrition Facts
Serving: 1pint
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Sodium | 2350mg | 98% |
| Potassium | 174mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 3950IU | 79% |
| Vitamin C | 31.9mg | 35% |
| Calcium | 173mg | 17% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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