Quick Pickled Ramps with Coriander and Chilli

The resting time allows the mixture to firm and the flavours to settle without additional cooking. A blend of coriander seeds, black peppercorns, and chilli flakes provides a tingling spice depth that highlights the wild leek's delicate pungency.

Prep: 10 min
Servings: 4
Difficulty: Easy

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Instructions

Servings:4

1Add rice vinegar, water, sugar and salt to a small saucepan and mix until evenly combined. Bring to a boil, and stir until the sugar and salt dissolve.
2In a clean pint jar, place the coriander seeds, peppercorns, chilli flakes and bay leaves. Push the ramps into the jar.
3Pour the vinegar mixture over the ramps, leaving a gap of 1.25 cm.
4Gently tap the jar to release air bubbles and add more pickling liquid if needed.
5Wipe the lips, then close with a lid and a clean ring.
6Leave the jar to cool for at least an hour before placing in the fridge.
7Let the ramps miss at least a week before they come.

Ingredients

180 ml unseasoned rice vinegar, 180 ml water, 50 g white sugar, 5 g pickling salt, 2 g coriander seeds, 2 g black peppercorns, pinch of red chilli flakes, bay leaf, 450 g ramps, cleaned and trimmed

Nutrition

Calories: 109
Protein: 4.4g
Carbs: 17.4g

Chef tips

Add sliced garlic or ginger for extra flavour. If rice vinegar is unavailable, use apple cider vinegar.

Nutrition

Calories: 109
Protein: 4.4g
Carbs: 17.4g

Chef tips

Add sliced garlic or ginger for extra flavour. If rice vinegar is unavailable, use apple cider vinegar.

Culinary reasoning

The resting time allows the mixture to firm and the flavours to settle without additional cooking. A blend of coriander seeds, black peppercorns, and chilli flakes provides a tingling spice depth that highlights the wild leek's delicate pungency.

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