PICKLED RAMPS

MAKES ABOUT 1 PINT

WHETHER YOU COME out of the woods with your basket of ramps or buy them at the farmers’ market, like every plant, from the second they’re harvested, ramps lose flavor. So eat the fragile leaves quickly. First separate the leaves, wash them, and set aside for dishes like Ramps & Spaghetti (here). Then trim off the roots and outer skin, rinse, and pickle, following the Basic Pickling Recipe (here), substituting these ingredients. These pickles can be enjoyed long after the ramps have succumbed to warmer weather.

2 cups ramps with about ¼ inch of green attached

¾ cup rice wine vinegar

¼ cup water

¼ cup sugar

1 tablespoon kosher salt

½ teaspoon coriander seeds

½ teaspoon fennel seeds

½ teaspoon mustard seeds

½ teaspoon black peppercorns