Pickled Ramps

Pickled Ramps
Each stage of the ramp’s growth has its own special qualities which are particularly suited to different preparations – but all are delicious. Whether you know it best as the ramp or the wild leek, we heartily encourage you to enjoy & experiment with the wonderful flavor of this humble, yet highly esteemed plant and to support the responsible harvest of a time-honored wild food.

1 cup white wine vinegar
1 cup sugar
1 cup water
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon fennel seed
2 teaspoon mixed peppercorns
1 bay leaf
1 tablespoon salt
1 pound fresh ramps
Kosher salt for blanching



Cut the root tip from the ramps, if any, and trim off the leaves, leaving a bit of the greens. Reserve the tops for another purpose. Rinse the ramps well and set aside.


Blanch the cleaned ramps in a large pot of salted boiling water for about 30 seconds. Quickly lift them from the water and plunge them into a cold water bath to stop the cooking process. Drain well, then place in a clean glass jar or other nonreactive, heatproof container.


Mix the remaining ingredients together in a pan and bring to a boil. Pour over the ramps and set aside to cool. Close tightly and refrigerate up to two months.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


How can we help?

Receive our newsletter