Pickled Ramp Chimichurri
Ramps are a species of wild onion growing across North America during spring and early summer. The season coincides with the beginning of barbecue season which is why I've chosen to make chimichurri. Chimichurri originated in Argentina and Uruguay, usually made green (chimichurri Verde) or red (chimichurri Rojo) and served with grilled meats. Enjoy my version with grilled steak, chicken, or grilled vegetables.
Preparation time: 3 hours
Cook time: 10 minutes
½ lb ramps
¾ cup white vinegar
½ cup sugar
½ cup water
1 tbsp salt
Soak the fresh ramps in ice water for approximately two hours, this will help them to stay crisp after pickling.
Remove the ramps, trim off the roots, dry them and place them into a container or mason jar.
In a small pot on medium-high heat, bring the water, sugar, salt and vinegar to a boil.
Cover the ramps with the boiling liquid, let cool and refrigerate. The ramps will keep in a sealed container for several months in the refrigerator.
For the chimichurri
½ cup pickled ramps
¼ cup Italian flat-leaf parsley
¼ cup cilantro
1 clove garlic
2 tbsp olive oil
¼ tsp sea salt
Chop the pickled ramps, Italian parsley, and cilantro and add them to a mixing bowl and combine with shaved garlic, salt, and olive oil.