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A close-up of a metal jar lid labeled Ball SureTight. A white sticker in the center reads PICKLED RAMPS in bold black letters. There is a blank line at the bottom of the lid for additional labeling.

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Pickle 1 day
Total Time 1 day 15 minutes
Servings: 8
Course: Dressing/Condiment
Cuisine: American, Southern
Ingredients Equipment Method Notes

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.
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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