2 POUNDS RAMPS
3 CUPS WHITE VINEGAR
1‘/2 CUPS LOOSELY PACKED DILL
6 TABLESPOONS SALT
2 TABLESPOONS DILL SEEDS
2 TEASPOONS CORIANDER SEEDS
2 TEASPOONS RED CHILI FLAKES
2 PEELED GARLIC CLOVES
Plenty of Greenmarket ingredients inspire obsession, from goose eggs to
chanterelles to quince. But if you ask any farmer or chef to name the sin
gle greatest cult crop at market, you’ll likely get a one-word reply: ramps.
Looking like a little version of their domestic cousin the leek, this wild allium appears in the forest-and at market and on menus all over townshortly after the ground thaws each spring. To extend ramp season beyond the few weeks they’re foraged, Chef Daniel Humm preserves them as quick “refrigerator” pickles, which he suggests serving alongside steak, on
a charcuterie platter, or even as a topping for hot dogs.
______________________________________
Trim and discard any roots From the ramps. Remove the leafy green tops and reserve For another purpose. You’ll be left with the white bulbs, plus
about one inch oF the pink stem. Divide them between two clean Z-quart
glass jars.
ln a medium stockpot, combine the remaining ingredients with 3 cups of water. Bring to a boil, stir to dissolve the salt, and pour over the ramps.
Allow to cool to room temperature before covering. Refrigerate at least
one week; keep up to one month.
MAKES 2 QUARTS