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
Can I use the ramp leaves in this recipe?
No - they lose texture quickly in brine. Use them fresh in pesto or as a garnish.
How long should I wait before eating?
Let them sit for 24 hours minimum. The flavor improves over the next several days.





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