- 1 cup natural rice wine vinegar
- 1 cup turbinado sugar
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 1 teaspoon anise seed
- 1 teaspoon white peppercorns
- 1/2 teaspoon crushed red pepper
- 6 cardamom pods
- 3 pounds ramps, cleaned, trimmed and tops removed
In a medium saucepan, combine the vinegar, sugar, water, salt and spices and bring to a boil. Reduce the heat and simmer, stirring until the sugar has dissolved. Remove from the heat and set aside.
Bring a large pot of water to a boil and season with salt. Prepare an ice bath. Add the ramps and cook just until tender, no longer than 1 minute. Immediately shock the ramps in the ice water bath.
Divide the ramps between 2 pint jars. Pour the hot pickling liquid over the ramps and seal with a tight fitting lid. Let cool to room temperature and then refrigerate.
The ramps can be stored in the refrigerator for up to 3 weeks.
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