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Ramps (Wild Leeks) Dill Pickles

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“The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
30mins
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash cucumbers well and place in a bowl.
  2. Bring the water to a boil.
  3. Pour boiling water over cucumbers.
  4. Let set until vinegar mixture is ready.
  5. Mix vinegar, water and salt together; bring to a boil.
  6. Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
  7. Place 1/4 teaspoon alum in each jar.
  8. Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.

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