0.0 – 0 reviews • Low-Fat
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
5 min |
| Inactive: |
20 min |
| Cook: |
10 min |
| Yield: |
2 quarts |
Ingredients
- 2 cups white wine vinegar
- Kosher salt
- 2 teaspoons coriander seeds
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 jalapeno chile, split
- 2 pounds ramp bulbs (from 3 to 4 pounds ramps)
Instructions
- Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.
- Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.
- Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.
Nutrition Facts
| Serving Size |
1 of 14 servings |
| Calories |
29 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
233 mg |
