Pickled Ramps: How to Make This Famously Fleeting Vegetable Last All Year Long

Ramps, also known as wild leeks, are a type of onion with a bold flavor similar to that of garlic or shallots. Look for them at farmers’ markets and specialty stores. Try these piquant pickled ramps with grilled chicken, or serve them with a baguette and a variety of cheeses.

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1 cup white-wine vinegar
1/2 cup sugar
1 1/4 teaspoons coarse salt
1 teaspoon whole coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
Pinch of crushed red-pepper flakes
3 sprigs fresh thyme
10 ounces ramps, trimmed and rinsed well

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1. Stir together vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red-pepper flakes, thyme, and 2 cups water in a medium saucepan. Bring to a boil. Add ramps; return to a boil. Reduce heat, and simmer until tender, 5 to 7 minutes. Remove from heat, and let cool completely, about 1 1/2 hours. Pickled ramps can be refrigerated in their liquid in an airtight container up to 1 month.

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