Ramps, the Recipe

As promised in a blog post last week, here's a recipe for pickled ramps from chef Daniel Giusti at 1789 restaurant.

Now, these were just one component of the very fine hors d'oeuvre he dubbed Beer-Battered Burgundy Snails With Pickled Ramp Remoulade. I haven't yet tested the entire recipe, which has several parts (you know chefs). If you're interested, I'll test and post the rest of it, or I can send it if you request it through the WaPo Food section.
-- Bonnie Benwick

Pickled Ramps
Makes 1/2 cup

MAKE AHEAD: The pickled ramps can be refrigerated in an airtight container for up to 3 weeks.

½ cup red wine vinegar
½ cup filtered water
1 tablespoon salt
1 tablespoon sugar
1 teaspoon coriander seeds
White parts of 10 ramps

Combine the vinegar, water, salt, sugar and coriander seeds in a small saucepan over medium-high heat. Bring to a boil and cool for a few minutes, stirring until the sugar has dissolved. Remove from the heat.

Place the ramps in a shallow container. Pour the hot pickling liquid over them; when cool enough, place a piece of plastic wrap directly on them, pressing gently to make sure they are evenly covered with the liquid. Let cool completely (this could take about 1 1/2 hours), then cover and refrigerate for at least 4 hours, especially if they have slightly bulbous ends. If the ramps are tender and thin, they will be ready to eat as soon as they have cooled. Refrigerate for up to 3 weeks.

Per tablespoon serving: 13 calories, 1 g protein, 3 g carbs, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 301 mg sodium, 1 g fiber, 1 g sugar