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Pickled Ramps

Course Side Dish
Cuisine American


  • 1 tablespoon coarse salt, plus more as needed
  • 2 lb. ramps, cleaned, green leaves trimmed to 1" past white and red parts
  • 1 cup white wine vinegar
  • 1 cup sugar
  • 1 teaspoon. mustard seed
  • 2 teaspoons mixed peppercorns
  • ½ teaspoon caraway seed
  • ½ teaspoon fennel seed
  • ½ teaspoon cumin seed
  • 1 bay leaf


  • Bring a 4-quart saucepan of salted water to a boil.
  • Add ramps and cook until slightly tender, about 30 seconds.
  • Using a slotted spoon, place ramps in an ice bath.
  • Drain and place them in a sterilized 1-quart glass jar with airtight lid.
  • Pour out the boiling water and combine 1 tablespoon salt, 1 cup water, vinegar, sugar, mustard seed, peppercorns, caraway seed, fennel seed, cumin seed, and bay leaf in the saucepan.
  • Bring to a boil over medium-high heat and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Pour mixture over the ramps and seal the jar.
  • Let cool to room temperature and refrigerate for up to 2 weeks.
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