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Pickling ramps

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This week, Kristin Carlson got the chance to go ramp picking with Chef Michael Kloeti of Michael's on the Hill in Waterbury. This time he showed her how to make pickled ramps.

Michael's on the Hill Restaurant
Chef Michael Kloeti
Pickled Ramp Bulbs

Yield: 14 ounces
2 Cups White Wine Vinegar
1 Cup Sugar, granulated
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
¼ Teaspoon Chili Flakes
5 Each Bay Leaves
13 ounces Ramp bulbs, raw, washed

-Place ramps in an airtight storage container, then reserve.
-Combine remaining ingredients in a pot and bring to a boil. Turn off heat and allow
mixture to steep for 20 minutes.
-Reheat to a boil, then pour over the ramps until entirely covered.
-Cover with an airtight lid, cool.
-Refrigerate 1 week
*Note: ramps will last for 3 months.

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