Ingredients
16
16 servings
- •1 bunch ramps
- •¾ cup extra-virgin olive oil, divided
- •1 ½ teaspoons lemon zest
- •1 tablespoon black peppercorns
- •½ teaspoon sea salt
- •1 ¼ cups apple cider vinegar
- •½ cup honey
Instructions
- Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
- Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
- Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
- Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.
Nutritional Facts
Per 16 servings
- Calories: 151
- Carbohydrate: 14g
- Fat: 11g
- Fiber: 1g
- Protein: 1g
- Sugar: 10g
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