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

> 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

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.