Spicy Ramp & Dill Pickle Medley
This delightful recipe harnesses the unique flavor of ramps, also known as wild leeks, which provides a bold taste reminiscent of scallions infused with a hint of garlic. These vibrant green vegetables are foraged in the wild and have been celebrated in Appalachian cuisine for generations. Ramps add an exciting twist to traditional dill pickles, making them an exquisite addition to sandwiches, charcuterie boards, or as a zesty snack. This canning method ensures a tangy, crunchy treat that captures the essence of spring greens and is perfect for savoring year-round. Ideal for adventurous home cooks looking to preserve the flavors of wild foraged vegetables, this recipe ensures safety while embracing age-old techniques. If you're unfamiliar with canning practices, please refer to reliable sources to guarantee the safety and quality of your pickles.
N/A
Servings
45
Calories
7
Ingredients
Ingredients
White Vinegar
1 quart (None)
Water
2 quarts (Boil)
Fresh Dill Weed
8 sprigs (None, divided (two sprigs per jar))
Small Pickling Cucumbers
1 gallon (Wash thoroughly)
Salt
1 cup (None)
Alum
1 teaspoon (None)
Medium Ramps
8 bulbs (Cleaned)
Instructions
1
Begin by washing the cucumbers thoroughly under cold water. Remove any blemishes or rough spots.
2
In a large pot, bring 2 quarts of water to a rolling boil. Once boiling, carefully pour the hot water over the cleaned cucumbers in a bowl. Let them sit in the hot water for about 5 to 10 minutes to soften before draining.
3
In a separate pot, combine the white vinegar, remaining water, and salt. Bring this mixture to a boil to dissolve the salt. Once boiling, remove from heat.
4
Prepare your jars for canning. Place 2 sprigs of fresh dill and 1 cleaned ramp bulb (only the bulb) in each sterilized jar.
5
Pack the drained cucumbers tightly into the jars, ensuring they fit snugly without being crushed.
6
Sprinkle 1/4 teaspoon of alum into each jar to help maintain crispness.
7
Pour the sizzling hot vinegar mixture over the cucumbers in each jar, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
8
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure they are properly sealed and safe for storing.
9
Let the jars cool at room temperature, then store them in a cool, dark place. The pickles will be ready to enjoy after about 2-3 weeks, allowing the flavors to meld beautifully.
Nutrition Information
0g
Fat
9.75g
Carbs
2g
Protein
1g
Fiber
0.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Ramp & Dill Pickle Medley?
It is a crunchy canning recipe that combines wild ramps (wild leeks), small pickling cucumbers, and fresh dill in a tangy vinegar brine.
What do ramps taste like?
Ramps provide a bold taste reminiscent of scallions infused with a hint of garlic.
Are ramps foraged or cultivated?
Ramps are typically foraged in the wild and are a staple in Appalachian cuisine.
How many calories are in a serving of these pickles?
There are 45 calories per serving.
What is the carbohydrate content?
Each serving contains 9.75g of carbohydrates.
How much protein is in the recipe?
There are 2 grams of protein per serving.
Is there any fat in these pickles?
No, this recipe contains 0g of fat.
How much fiber is provided per serving?
There is 1 gram of fiber per serving.
What type of vinegar is used for the brine?
The recipe calls for 1 quart of white vinegar.
How many ingredients are required in total?
There are 7 total ingredients in this recipe.
Why is alum used in this pickle recipe?
Alum is added to help maintain the crispness of the cucumbers during the pickling process.
How much alum should be added to each jar?
You should sprinkle 1/4 teaspoon of alum into each jar.
What part of the ramp is used for this recipe?
The recipe specifically uses the cleaned ramp bulbs.
How many ramp bulbs are needed for the full batch?
The recipe requires 8 medium ramp bulbs.
How many sprigs of dill are used per jar?
Two sprigs of fresh dill weed are placed in each sterilized jar.
How many total sprigs of dill are needed?
The recipe requires 8 sprigs of fresh dill weed in total.
What is the first step in preparing the cucumbers?
The cucumbers must be washed thoroughly under cold water to remove any blemishes or rough spots.
Why are the cucumbers soaked in hot water before packing?
They are soaked for 5 to 10 minutes to soften slightly before they are drained and packed into jars.
How much salt is needed for the brine?
The recipe uses 1 cup of salt.
What is the recommended amount of headspace in the jars?
You should leave about 1/2 inch of headspace at the top of each jar.
How long should the jars be processed in a water bath?
The jars should be processed in a boiling water bath for 10 minutes.
How long must the pickles sit before they are ready to eat?
The pickles should sit for about 2-3 weeks to allow the flavors to meld beautifully.
Where should the finished jars be stored?
Store the jars in a cool, dark place after they have cooled to room temperature.
What type of cucumbers work best?
The recipe calls for 1 gallon of small pickling cucumbers.
Is there sugar in this recipe?
Yes, there is 0.75g of sugar per serving.
What should I do if I am unfamiliar with canning?
You should refer to reliable sources to guarantee the safety and quality of your home-canned pickles.
How should the brine be prepared?
Combine white vinegar, water, and salt in a pot and bring to a boil to dissolve the salt.
Can these be served on charcuterie boards?
Yes, they are an exquisite addition to sandwiches, charcuterie boards, or as a zesty snack.
How many total ramp bulbs are used in the entire recipe?
A total of 8 bulbs are used, divided among the jars.
Are the ramp leaves used in this specific recipe?
No, the instructions specify using only the ramp bulbs.