(Very) loosely based on a recipe from Saving the Season cookbook by Kevin West.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 1pint
Calories 251kcal
Author Aimee
Ingredients
1 1/4cupswhite wine vinegar
1Tablespoonraw cane sugar
1teaspoonsea salt
1/2poundramp bulbsabout 3" in length
2branches fresh thyme
2bay leaves
2teaspoonsbrown mustard seed
1teaspoonblack 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.