I'm so excited!  While waiting, and looking, for the first morels of the season we found (in addition to wild onions) RAMPS!  There ready to pick by my old house, but my new house seems to be a week or so behind there...this pickled leek recipe is one that I'll surely try!

MOMOFUKU’S PICKLED WILD LEEK/RAMP BULBS RECIPE

recipe adapted from David Chang of Momofuku Noodle Bar via Chow. You can find wild leek/ramp bulbs from Earthy.com. Hurry – only a few more days left before they run out!

This is a perfect pair-with-beer or pair-with-sake type of little pickle. Just make sure your girlfriend or boyfriend is eating the same thing as you. If you are using whole ramps (bulb and leaves, you can use the entire thing, unless the leaves are old…then in that case just use the bulbs and trim off the leaves)

1 pound ramps bulbs (or whole ramps), trimmed and washed
1 cup granulated sugar
1 cup rice wine vinegar
1 cup water
1 tablespoon kosher salt (or 1/2 tablespoon table salt)
1 tablespoon Japanese seven spice (Shichimi Togarashi)
1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chili pepper

1. Bring a saucepan of water to boil. Briefly blanch the ramp bulbs in salted water. If using entire young ramp (small bulb + leaves) no need to blanch. Drain and set aside.

2. Combine all ingredient except the ramp bulbs in the saucepan over medium high heat. Bring to a boil, whisking until the sugar has dissolved. Turn off the heat and add the ramp bulbs to the brine mixture in the pan. Let cool to room temperature and then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight. You could also can the pickled ramp bulbs.