Pickled Ramp & Mushroom Relish

Check our Lucky 32 Southern Kitchen Blog Post – A Wild Recipe: Ramps Harvested By Hand in the Appalachian Mountains for This Month’s Chef’s Feature

Pickled Ramps

1 cup red wine vinegar
1 cup sugar
1 cup water
1 tsp peppercorns
1 bay leaf
1 pound ramps, cleaned
1 tbsp sea salt

Wash the ramps under cool, running water. Drain the ramps well and place them in a mason jar. Combine the vinegar, salt, sugar, and water in a saucepan and bring to a boil. Add the bay leaf, and peppercorns. Pour the hot vinegar mixture over the ramps in the mason jar and let cool, sealing tight and transferring to the refrigerator.

Pickled Ramp and Mushroom Relish
Yield= 1 qt

2 pounds shiitake mushrooms, weighed with stems
2/3 cup canola oil, divided
2 tsp black pepper
1/3 cup tamari
½ pounds pickled ramps
1/3 cup pickling brine from ramps

Trim stems from mushrooms (and use when making stock). Julienne mushroom caps. In a large mixing bowl, combine 1/3 c oil with tamari and pepper; add mushrooms and mix well. Distribute mushrooms evenly on a baking sheet and cook in a 350 oven for 7-9 minutes, or until partially dried. Chop ramps finely (white and green parts); combine with mushrooms and remaining ingredients.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.