Ramps Wild Leeks Dill Pickles Recipes
RAMPS (WILD LEEKS) DILL PICKLES
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. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Wash cucumbers well and place in a bowl.
- Bring the water to a boil.
- Pour boiling water over cucumbers.
- Let set until vinegar mixture is ready.
- Mix vinegar, water and salt together; bring to a boil.
- Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
- Place 1/4 teaspoon alum in each jar.
- Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.
Nutrition Facts : Calories 80.9, Fat 0.2, SaturatedFat 0.1, Sodium 28318.9, Carbohydrate 9.7, Fiber 1, Sugar 4.4, Protein 1.3
RAMPS (WILD LEEKS) PIE
The flavor of ramps is similar to onions, 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. Feel free to sub regular leeks or scallions if ramps are unavailable.
Provided by Molly53
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pie shell in a pie pan and preheat oven to 425°F.
- Thoroughly clean ramps and trim.
- Melt butter in frying pan over medium low heat.
- Saute wild leek bulbs in butter until golden and tender.
- Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
- Salt and pepper to taste.
- Turn batter into pie shell.
- Top with Parmesan cheese then sprinkle lightly with paprika.
- Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
- Serve warm or cold.
PICKLED RAMPS, SCALLIONS OR LEEKS
Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
- Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
- Take off heat, let cool about 1-2 hours.
- Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Nutrition Facts : Calories 197.9, Fat 0.2, Sodium 1091.3, Carbohydrate 50.8, Fiber 0.6, Sugar 49.9, Protein 0.2
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- Clean the ramps thoroughly and remove the small roots. Cut off the leaves and reserve them for another use (like ramp pesto or compound butter). If canning, prepare a water bath canner now.
- Pack the ramp bulbs into a clean pint mason jar. Arranging them bulb side down and slotting them in helps to fit more into the jar.
- Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace. Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.
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- Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
- Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
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