![Pickled Ramps](https://cdn.statically.io/img/www.foodandwine.com/thmb/Wgrpzg-LS0VDXF7lDxIs0HEX53M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pickled-Ramps-FT-RECIPE0622-bdbb63b446e3468b85de72e47438e838.jpg)
Ingredients
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3 bunches ramps (5 ounces each)
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1 cup water
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1 cup white wine or apple cider vinegar
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¼ cup sugar
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2 bay leaves
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1 tablespoon kosher salt
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1 teaspoon coriander seeds
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1 teaspoon cumin seeds
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1 teaspoon fennel seeds
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1 teaspoon nigella seeds
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1 teaspoon peppercorns
Directions
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Trim roots and greens from ramps; reserve greens for another use. Place the ramp bulbs in a tall, clean, heat proof jar.
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Bring remaining ingredients to a boil in a saucepan over medium, stirring until sugar and salt dissolve. Carefully pour brine over ramps. Let the mixture cool to room temperature, then cover and refrigerate until chilled. Reserve ramps for 2 days before using. Ramps will keep, refrigerated, up to 3 months.