Ramp season is almost here and I feel like everyone around me is talking about it! I keep getting inquiries for what we have on menu and for recipes…. Our farmers say we will have local ramps in just a couple weeks! Our plan is to load up and grill/pickle a ton so we can enjoy for months!
Yield: 1 quart
1 lb Fresh Ramps, roots removed
1 ½ cups Cider Vinegar
1 ¼ cups Water
¾ cup Sugar
¼ cup Honey
1 tsp Mustard Seeds, toasted
1 tsp Black Peppercorns, toasted
Heat the grill to medium-high heat. Oil and salt the ramps. Using a grill basket, place ramps over flame and cook tossing them regularly. Ramps will get slightly charred and wilted. Remove from heat and allow to cool. Remove leaves from ramps and save for a salad or dish garnish. Use the white ends for pickles. If ramps are larger split the whites in half length-wise.
Combine cider vinegar, water, sugar, honey, mustard seeds and peppercorns in a pot on the stove. Stir to dissolve and remove from heat. Pour hot liquid over ramps and allow to sit until they have come to room temperature.