Pickled Ramps

Bright, tangy, and slightly spicy pickled ramps for cheese boards, sandwiches, or roasted vegetables. Easy to make, and they'll keep in the fridge for 3 to 6 months.

Why You'll Love Pickled Ramps

Ramps only show up for a few weeks each spring, so pickling captures that window and keeps it going for months. Tangy and a little spicy, they cut through rich meats, cheeses, or roasted vegetables, and they work anywhere from a charcuterie board to a sandwich.

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 add punch to any savory dish. Easy to make and long-lasting in the fridge.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Pickle 1 day d

Total Time 1 day d 15 minutes mins

Servings: 8

Course: Dressing/Condiment

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 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.

Make the Brine

1. 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: sealed in the fridge, ramps keep well for up to 2 months; flavor is best after the first week.

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