INGREDIENTS

• 10 ounces ramps
• 1 dried red chiles
• 1 bay leaves
• 1 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 cup white wine vinegar
• ½ cup sugar
• 1 bay leaf
• 1 tablespoon kosher salt

Trim top greens from ramps; reserve for another use.

Blanch ramp bottoms in salted water for 1 minute.

Bring white wine vinegar, sugar, salt, fennel seeds, coriander seeds, black pepper bay leaf and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.

Ramps pickled in vinegar with chili pepper, coriander, fennel seeds, bay leaf

Pack bulbs into a heatproof jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.