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Pickled Ramps

From Northeast Georgia Locally Grown

<p>These are supposed to keep in the fridge for 2 weeks before eating, but we can never resist. They are really delicious! My husband likes them on his hot dogs. I just eat them like candy.</p>
Source: My Grandma used to make them every spring. She said ramps are like dandelions and poke salad, you eat them every spring to replenish your minerals lost over a long cold winter without your greens. (Entered by Jacqueline Robson)
Serves: One quart jar.

1 quart jar full Ramps, cleaned, with roots and tough leaves removed
1 1/2 cups water
1 1/2 cups white vinegar
1/4 cup salt
1 1/2 cups sugar
1 - 1 1/2 Tbsp Mc Cormick's Pickling Spice

Step by Step Instructions
  1. Clean one quart jar and lid and sterilize. Pack ramps bulb side down into jar, stuff it good!
  2. Bring rest of ingredients to a boil until sugar and salt is dissolved. pour over ramps and fill jar. Discard left over liquid. Let cool to room temperature then put into fridge for 2 weeks.
  3. Grannies tip: put a clean spoon in the jar with ramps. It will keep your jar from cracking from the hot liquid. Remove spoon and screw on lid. Enjoy!