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Pickled Ramps

May 7, 2020 By marketeditor

Ramps are an early springtime treat that is only in season for a few weeks. This recipe provides a way to enjoy them year-round.

Recipe by Leda Meredith, www.thespruceeats.com
Prep: 10 mins, Cook: 5 mins, Canning Time: 10 mins
Yield:1 Pint (Serves 12)

Ingredients
*Ingredients currently available at the farmers’ market
● 1 pound ramps*
● 1 cup water
● 1 1/4 cups white wine vinegar (or apple vinegar)
● 2 tablespoons honey*
● 1 tablespoon Kosher salt (or other non-iodized salts)
● 1 small hot chile pepper (chopped or crushed (you can use fresh or dried))
● 2 to 4 whole spicebush or allspice berries
● 1/2 teaspoon whole mustard seeds
● 1/2 teaspoon whole coriander seeds
● 1/4 teaspoon whole cumin seeds
● 6 to 8 whole black peppercorns

Instructions
1. Gather the ingredients.
2. Slice off the string roots at the bottom of the ramps and then a little bit above the point where the white part ends and the green leaves separate out. Wash the ramps well. You’re only going to pickle those white parts with a bit of the green attached, but don’t throw out the leaves; save them for another recipe.
3. Prepare the brine by putting the water, vinegar, honey, and salt in a small saucepan and stir to combine.
4. Add the chile pepper, spicebush or allspice, mustard, coriander, cumin, and black pepper.
5. Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.
6. Place a clean 1/2 pint canning jar (it is not necessary to sterilize the jars for this recipe) on its side. Lay the ramps in with the white part toward the bottom of the jar. Laying them with the jar on its side makes it easier to keep the ramps straight so that they will all line up vertically when you set the jar upright.
7. Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch headspace between the top of the ramps and the rim of the jar (trim the ramps if they are too tall).
8. Pour the hot brine over the ramps, covering them completely but still leaving 1/4- to 1/2-inch headspace; you can refrigerate leftover brine and use it for future batches of pickles. Screw on canning lids.
9. Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling (they will be even better after a month).

Notes:
● Pickled ramps will keep, unopened, at room temperature for at least 1 year (they are still safe to eat after that but the quality will decline). Once opened, store in the refrigerator.
● Quick Version: Skip the boiling water bath and store the jars in the refrigerator. They will keep in the refrigerator for up to 3 months.

Filed Under: Uncategorized

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Swing by our 3-6pm market tomorrow outside the low Swing by our 3-6pm market tomorrow outside the lower city center parking lot! We have several guests including musician @starlitgeneration, as well as some fun kids activities hosted by our friends from @saratogaspringslibrary. Hope to see you there!!!

Parking available in the City Center Lot, free for the first hour and $1/hr after that. 

#saratogasprings #saratogafarmersmarket #shoplocal #farmtotable #eathealthy #upstateny
Come stop by the Saratoga Farmers’ Market tomor Come stop by the Saratoga Farmers’ Market  tomorrow at the Wilton mall! From 9am-1pm you can find some of your favorite produce and craft vendors before we move over to High Rock Park on June 1st. Talented musician Brendan Dailey will be joining us too. Hope to see you there!

Photo 1 taken by Pattie Garrett @mysaratogakitchentable of one of our friends from @themushroomshopllc 

#saratogasprings #farmtotable #shoplocal #smallbuisness #eathealthy
After a much anticipated wait, come June 1st, the After a much anticipated wait, come June 1st, the Saratoga Farmers’ Market will be returning to High Rock Park for our Wednesday and Saturday Markets! Thank you to everyone on our team, our vendors, customers and friends who have helped to make this transition happen. Stay tuned for upcoming events celebrating our move! 

Photo: Flowers from @lovinmamafarm 

Parking will be available on High Rock Ave and in the new City Center Parking Garage (free for the first hour and $1/hr after that) 

#saratogasprings #farmersmarket #farmtotable #shoplocal #june1st #highrockpark
It is our second to last market on High Rock Ave b It is our second to last market on High Rock Ave before heading back over to the pavilion on June 1st!!! Stop by tomorrow from 3-6pm for our musical guest Dave Moore and our friends from @bsneny 

Photos by Pattie Garrett @mysaratogakitchentable 

#farmtotable #saratogafarmersmarket #shoplocal #healthyfood #smallbuisness

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