Ramps (Wild Leeks) Dill Pickles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
1 quart white vinegar |
2 quarts water |
8 sprigs fresh dill weed (two to a jar) |
1 gallon small pickling cucumber |
1 cup salt |
1 teaspoon alum |
8 medium ramps, cleaned bulbs only (fresh is best) |
Directions:
1. Wash cucumbers well and place in a bowl.
2. Bring the water to a boil.
3. Pour boiling water over cucumbers.
4. Let set until vinegar mixture is ready.
5. Mix vinegar, water and salt together; bring to a boil.
6. Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
7. Place 1/4 teaspoon alum in each jar.
8. Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.
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