Ramps are also know as wild leeks, and are similar to onion and garlic smashed together. These quick refrigerator pickles intensify their crunch, sharp bite, and pungent flavor.
|3⁄4 c||sugar (white granulated)|
|3⁄4 c||rice wine vinegar|
|1 T||kosher salt|
|2 t||Szechuan peppercorns|
|1⁄2 t||black sesame seeds|
|1⁄2 t||crushed red pepper flakes|
|1 clv||garlic (finely minced)|
If the ramps have any wilted or dried out leaves, slice them off 1/4-inch above where the stem turns white. If the ramps are very fresh and tender, leave the leaves on. Trim the roots, peel the outermost layer, and rinse the ramps well, removing any silt or dirt hidden in between the layers. Set the ramps in a large, non-reactive bowl.
Combine the sugar, rice wine vinegar, water, salt, peppercorns, sesame seeds. crushed red pepper, and garlic in a medium saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved completely. Pour the hot brining liquid over the ramps. Let sit until the mixture cools to room temperature. When cool, transfer to a non-reactive container and tightly cover. Refrigerate about 12 hours before enjoying.
Yield is approximate.