Quick Pickled Ramps / by Alexa Arnold

Instructions for living a life: 
Pay attention. Be astonished. Tell about it. 
- Mary Oliver

I've been reading a lot of Mary Oliver lately, and this excerpt has stuck with me. It's my only offering today, along with a simple recipe for preserving spring's wildest crop. Enjoy!

Quick Pickled Ramps

Ingredients:
> 3 bunches ramps
> 1 tablespoon juniper berries
> 1 tablespoon whole peppercorns
> 1/2 tablespoon mustard seeds
> 2 cups distilled white vinegar
> 1/2 cup white sugar
> 2 cups water

Preparation:
1. Rinse the ramps in cold water and cut the roots from the bulbs. Depending on preference, trim the tops. 
2. Add vinegar, sugar, juniper berries, peppercorns, mustard seeds and 1 cup water to a non-reactive pot. Bring to a boil until the sugar has dissolved. Reduce heat, add 1 cup cold water, and let cool completely.
3. With the ramps in the jars, add cold vinegar mixture. Store in the fridge for up to 3 weeks.