Asian-style Pickled Ramps

Recipe adapted from David Change of Momofuku

Wild ramps (or leeks) are delicious, and working them into your meals is a great way to eat local and seasonal.

Ingredients

• 1 lb wild ramps (just bulbs or whole ramps), trimmed and washed

• 1 C granulated sugar

• 1 C rice wine vinegar

• 1 C water

• 1 T kosher salt

• 1 T Japanese seven spice (Shichimi Togarashi)

• 1 ½ t Korean crushed red pepper (kochukaru) or other mild crushed chili pepper

Instructions 

Bring a saucepan of water to a boil. Briefly blanch the ramps in salted water. If using entire young ramp (bulb + leaves), no need to blanch. Drain and set aside.

Combine all ingredients (except the ramps) in the saucepan over medium high heat. Bring to a boil, whisking until the sugar has dissolved. Turn off the heat and add the ramps to the brine mixture in the pan. Let cool to room temperature and then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight. You could also can the pickled ramp bulbs.