Pickled Ramps

Pickled RampsTry using pickled ramps over grilled chicken or on artisanal bread with a variety of cheeses. www.marthastewart.comINGREDIENTS• 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 wellDIRECTIONSStir together vinegar, sugar, salt, coriander seed, fennel seeds, peppercorns, red-pepper flakes, thyme and 2 cups water in medium sauce pan. Bring to boil. Add ramps. Return to boil. Reduce heat and simmer 5-7 minutes until tender. Remove from heat. Cool completely. Store in refrigerator in their liquid in airtight container for up to 1 month.[print-me target=".post-content"]