After making cowboy candy earlier this year, I’ve been itching to try and make some more pickles using this extra sweet pickle brine.
Ramps grow like weeds in my area around the months of May and June. It’s a yearly thing that’s become a tradition of mine to go out into the woods with a little shovel and bucket and find some ramps, or wild leeks, to dig up. They have a distinct aroma and taste that combines an onion and a clove of garlic. For a long time, I have use them to flavor meals because I’m a huge lover of strong onion and garlic flavors.
This time, I tried pickling them. Using a very sweet brine. I made this into something that you could actually eat by themselves with a fork.
I’ve been using these as part of a pickle tray at get-togethers, and as a topping for hamburgers. And, since they’re only around for a month or two, I made a big batch so that I could have them all year!
Sweet Pickled Ramps (Wild Leeks)
2 lbs. ramps, (cleaned and stems removed) 3 cups white sugar
2 1/2 cups apple cider vinegar
1 cup water
1 tbsp pickling spice
In a large pot, combine all of the ingredients except the ramps.
Bring the pot to a boil. Reduce to a simmer and cook for 5-10 minutes. Add the ramps and simmer uncovered for an additional 5-10 minutes.
Use a slotted spoon to remove the ramps and transfer them to sterile canning jars. Pack them in tight and close to the top of the jar. Fill the jars with the syrup, leaving about 1/4” of space from the top. Place lids on the jars and apply the bands, tightening them lightly with fingers. Do not over-tighten.
Process the jars in a boiling water bath. The time will depend on your altitude and size of jars. For me, this ended up being 15 minutes for my pint-sized jars, but you’ll want to research this for yourself.
Allow the ramps to develop for at least one month. Keep refrigerated after opening.