At my birthday party last Saturday, my friends Albert and Kate came bearing a chocolate loaf cake and a half-pint jar of ramps (Albert works at the Fair Food Farmstand, which puts him in the ideal position to catch all the best and most exotic produce in town). I do believe that the very best thing to do with these gifted ramps is to a nice, long soak in a vinegary solution.
As luck would have it, I’ve seen not one, but two other bloggers out there pickling ramps of late. They both used variations on a recipe from Tom Colicchio that ran on Serious Eats last year. I’m tempted to run with that recipe, but I’m also sort of hesitant to use a sweet and sour brine. I’m just not a huge fan of sweet pickles. However, I do believe in the power and talent of Tom Colicchio, so I feel a bit sacreligious questioning his pickle authority.
Have any of you tried this pickled ramp recipe? Do you have an alternate suggestions? Or should I just pop them in my standard brine?