Pickled ramp sprouts or mature ramp bulbs are my favorite beyond comparison. My Mom made them so delicious! Every Spring, our relatives sent us a basket of young ramp sprouts from Ossetia (Caucasus Mountains region), and it was always a celebration. Half of it was eaten the same day, and half was preserved for winter. Quickly blanched in salty water and dressed with some vinegar and sunflower oil, a huge bowl of ramps would disappear in a blink of an eye. I had to be fast! Everyone was on their own, no privileges. Preserved ramps were for festive dinners only, and it was the same story — gone first…
Easy on Vinegar, Salt, and Sugar
My guests are often surprised by the taste of pickles I make. “Oh! It actually tastes so good, I could eat it as a healthy snack!” — they say. It’s because the natural flavor and texture of vegetables are not killed too much of acidity, or salt, or sugar. Compare the amount of them per pound of ramps in this and other recipes. American recipes tend to use way more of vinegar, salt, and sugar. It makes sense for mass production and long shelf life, but at home we have the luxury of keeping a few jars refrigerated. We can go easy on strong preservatives.
Keep the same ratio for main marinade ingredients (water/salt/sugar/vinegar), and play with herbs and spices when making your personalized pickling recipe for other vegetables: cherry tomatoes, cucumber spears, baby carrots, sliced zucchini, pearl onions, green peaches, etc. It is very likely, these quick pickles might become your favorite Summer snack.