1 1/2 quarts white wine or cider vinegar
1 quart water
1 cup sugar
1/4 cup salt
1/4 cup whole black peppercorns
1/4 cup coriander
1/4 cup fennel seeds
Combine all ingredients in a medium saucepan. Turn the heat to high, stir and bring to a boil.
When brine comes to a full bubbling boil and sugar and salt have dissolved, drop in ramps. Stir ramps to submerge in brine.
Boil until tender, and taste to make sure ramps have lost their raw sharpness.
Remove pot from heat and transfer ramps to a heat-proof storage container. Add brine to cover and refrigerate.
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* Pickled ramps can be kept in the fridge for up to 2 weeks, or can be canned and shelf-stored using standard canning procedures.