The video was filmed by Mark Martucci Photography on April 16-17, 2015 in northern New Jersey. Music by Mark Martucci.
Recipe for pickled ramps:
8 oz. trimmed ramps (greens removed)
2 dried chipotles (or red chilies)
2 bay leaves
2 tsp. fennel seeds
1 tsp. black peppercorns
Pack the above ingredients into a 1 pint mason jar.
Bring 1 cup white wine vinegar, 1 cup water, ½ cup sugar, and 1 Tbsp of kosher salt to boil in medium saucepan. Stir to dissolve.
Pour the hot liquid over the ramps in the mason jar. Seal with lid. Let cool, then chill.
The ramps will keep for 2 weeks.
