How to Make Pickled Wild Leeks (Ramps)
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It’s that time in Pennsylvania! So while you’re out scouting or hunting for turkeys, keep your eyes and nose open for these. The pickled leeks go great on a sandwich or a quick snack.
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Pennsylvania Pickled Leeks
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1/2 Lbs leeks with leaves cut off
1 Cup distilled vinegar
3/4 Cup cup water
1/8 Cup kosher or pickling salt
3/4 Cup sugar
2 Ea bay leaves
1/4 tsp cinnamon
1/4 tsp ground gloves
1 Tbsp red pepper flakes
1 Tbsp Mustard seeds
Preparation
- Trim the leaves form the leeks and pack mason jar.
- Combine all other ingredients into a pot and bring to a boil until all salt and sugar have dissolved.
- Pour the liquid over the leeks, completely covering the leeks.
- Put the lid on and let cool. store in the refrigerator for several weeks.
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What does it mean “1/2 leeks”? 1/2 a pound? 1/2 a quart? 1/2 a bushel? Kind of hard to follow this recipe!
It’s 1/2 pound. We will correct now. Thanks for pointing that out!