Wild leeks freeze very well, so you can have them year-round. Pickling them is also a popular way to preserve their springtime taste, or you can make wild leek pesto and freeze it.
Servings: Two 250 ml jars
Ready time: Two days
1 1/2 cups rice or cider vinegar
1/2 cup sugar
1 tsp mild chili pepper such as Korean dried peppers or togarishi
2 tsp coarse salt
1 lb ramps, cut into leaf and stalk
Bring vinegar, sugar, chili pepper and salt to boil for two minutes. Remove from heat and pour over wild leeks. Allow to cool in liquid then place in jar, covered in liquid. Keeps refrigerated for about a month.