Pickled Ramps

Bright, tangy, and slightly spicy pickled ramps that elevate any savory dish with their unique flavor. Easy to make and long-lasting in the fridge.

Why You'll Love Pickled Ramps

Pickled ramps are the kind of condiment that transforms everything they touch. They're bold, tangy, and just spicy enough to cut through rich meats, cheeses, or roasted veggies. Because ramps are a fleeting spring ingredient, this recipe lets you capture their short-lived season and enjoy them for months. You'll love how easy they are to prepare, how versatile they are on everything from charcuterie boards to sandwiches, and how they bring a sharp, electric pop of flavor that feels chef-y but approachable.

Tips and Tricks

• Use ramps the day you buy them - they lose flavor quickly.
• Save ramp leaves for pesto, sautéing, or stirring into eggs.

Variations

• Add garlic cloves, mustard seeds, or coriander seeds for complexity.
• Use a pinch of turmeric or smoked paprika for color and flavor variation.

Substitutions

• Apple cider vinegar can replace white wine vinegar for a fruitier profile.
• Swap sugar with honey or agave for a different kind of sweetness.

Best served with

• Cured meats and cheeses
• Grilled sandwiches and burgers
• Roasted vegetables or grain bowls

How to Store Leftovers

• Keep sealed in the refrigerator for 3-6 months. Always use clean utensils to remove ramps from the jar.

Common Questions

Pickled Ramps

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Bright, tangy, and slightly spicy pickled ramps that elevate any savory dish with their unique flavor. Easy to make and long-lasting in the fridge.

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Prep Time 10 minutes mins

Total Time 1 day d

Course: Dressing/Condiment

Cuisine: American, Southern

Calories: 594

Ingredients Equipment Method Nutrition

Ingredients

  

• 8 oz ramps bulbs only
• 3 dried red chiles
• 2 bay leaves or ½ teaspoon bay powder
• 2 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 cup white wine vinegar
• ½ cup sugar
• 1 tablespoon kosher salt
• 1 cup water

Equipment

• Heatproof pint jar
• Small saucepan

Method

 

Prepare the Jar

1. Place ramp bulbs, dried chiles, bay leaves, fennel seeds, and black peppercorns in a clean, heatproof pint jar.
2. Make the Brine
3. In a small saucepan, combine white wine vinegar, sugar, kosher salt, and water. Bring to a boil, stirring until the sugar and salt fully dissolve.

Pickle the Ramps

1. Carefully pour the hot brine over the ramps and spices in the jar until fully submerged.
2. Seal tightly and allow to cool completely at room temperature.
3. Transfer to the fridge and let the flavors develop for at least 24 hours before using.

Nutrition

Calories: 594kcalCarbohydrates: 138gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 7013mgPotassium: 224mgFiber: 8gSugar: 107gVitamin A: 3897IUVitamin C: 29mgCalcium: 232mgIron: 7mg

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