I went up to Vermont last year and was served this delicious dish at Butternut Mountain Farm.
It was made by Kyle Ellen Nuse. She was kind enough to give me the recipe, it’s a spring staple in my house. Serve with some good toasted bread.
You will need:
11⁄2 cups champagne vinegar
1⁄2 cup Vermont apple cider vinegar
3⁄4 cup pure Vermont maple sugar
1 tablespoon kosher or sea salt
1⁄2 lb ramps, bulbs and leaves
12 to 16 medium sized shrimp, thawed and cooked
4 whole cloves garlic, peeled
2 sprigs of fresh thyme
2 sprigs of fresh dill
1 lemon, quartered and seeds removed
2 tablespoons yellow mustard seed
2 tablespoons black peppercorn
2 tablespoons coriander
2 tablespoons dill seeds
- Place both vinegars, maple sugar, and salt in a small pot and bring to a boil.
- Trim the root end of the ramps and peel off the outer layer (usually slimy).
- In a quart jar, add the ramps (place them vertically if you have a taller jar or horizontally if you have a shorter jar), shrimp, fresh herbs, and dried seeds.
- Pour the hot vinegar pickling liquid into the jar.
- Once cooled, squeeze the fresh lemon to the pickling liquid and submerge the rinds.
- Cover and refrigerate for a minimum 2 hours before serving chilled. Enjoy them by themselves, as a side dish or with traditional Sugar on Snow and donuts!
- Pickles must be eaten within 2 days— they are not meant to be canned for a long period of time.
Made it? Tell us about it–