Pickled Ramps

ramp pickles

One of the best ways to preserve last-of-the-season vegetables is by pickling them. That is exactly what I decided to do with my final bunch of ramps from the Greenmarket. Pickled ramps make a tangy accompaniment to any meat, chicken, or fish dish. You can also treat them like regular pickles: Chop them up to use as a relish to top pan-seared meats or even hot dogs and hamburgers on Memorial Day.


When preparing ramps for pickling, wash them very well and set them out to air dry. You can keep the leaves on but I like to remove them especially if the ramps are older. Add leftover leaves to this Carbonara or sauté them in olive oil and garlic and add to rice or couscous or eat them as a green side. Skip the last step of the recipe if you are in the mood for ramp pickles immediately. Simply keep them in the refrigerator instead of your pantry until ready to use.

Pickled Ramps

1 bunch ramps (about 15 to 20)
3/4 cup white vinegar
3/4 cup water
3 tablespoons sugar
1 teaspoon salt
1 cinnamon stick
1/2 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
1 bay leaf
5 cloves
5 cardamom pods

In a small saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a boil, dissolving sugar.

Pour liquid over ramps in a sterilized canning jar. Leave a 1/4-inch space between the liquid and the top of the lid; tighten on a self-sealing lid.

Process the jar for about 5 minutes in a boiling water canner. The pickled ramps can be stored in the pantry for up to a year.


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