Pickled Ramps (Wild Leeks)

Ingredients

5 pounds cleaned ramps, green leaves removed

2 cups white wine vinegar

1 cup water

1 cup evaporated cane juice crystals

3 cloves garlic

1/2 teaspoon fennel seeds

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon whole black peppercorns

Cayenne pepper to taste

1 sprig thyme

Salt to taste

Directions

1. Bring a large pot of water to boil and blanch ramps, about 1 minute.

2. Chill ramps in ice water. Drain.

3. Add remaining ingredients to a pot, bring to a boil then simmer for 10 minutes. Allow time for liquid to cool completely.

4. Pour cooled pickling liquid over ramps and store in a container with a tight lid. They will be ready to eat in two days and can be stored, tightly sealed, in the refrigerator for months.

This pickled ramps recipe works well on a pulled pork sandwich, folded into mayo for a tartar sauce for fish, or on Indian spiced lentil dishes.