Pickled Ramps and Vegetables
Created by Maria Reina oBella Cucina Maria
Course: Condiments & Sauces
Diet: Vegan
Season(s): Spring, Summer
Ingredients
- 2 kirby cucumbers
- 2 bunches of ramps, leaves reserved
- 1 small cauliflower, cut into small florets
- 1 cup baby carrots
- 1 cup rice wine vinegar
- 1 cup sugar
- 2 tablespoons kosher salt
- 1 teaspoon black mustard seed
- 1 teaspoon white peppercorn
- 1/2 teaspoon caraway seed
- 1/2 teaspoon fennel seed
- 1/2 teaspoon Sichuan peppercorns
Instructions
Cut the cucumbers lengthwise in quarters and then cut in half. Toss with 1/2 teaspoon of salt and set aside in a colander. Bring a small pot of water to boil. Make an ice bath with ice cubes and cold water in a separate large bowl. Add the cauliflower florets to the boiling water and blanch for 3 minutes. Immediately remove and place in the ice bath to shock them. Add the ramps to boiling water and blanch for 30 seconds. Place in the ice bath. Add the carrots to boiling water and blanch for 3 minutes. Place in the ice bath. Once veggies are cold, strain them into the same colander as the cucumbers-pouring the water over them to rinse off the salt and draining all the vegetables. In a small pot, bring the remaining ingredients to a simmer, dissolving the sugar completely. Divide the vegetables evenly between 3 or 4 small glass jars. Carefully ladle the seeds between the jars, and then add the liquid. Cover the jars and shake to distribute the seeds. Uncover and let liquid cool to room temperature. Replace the lids and refrigerate for up to 2 weeks.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets