Skip to main content

Pickled Ramps

Recipe by Greg Strahm, The Silver Chef

Download / Print
Serves:
6
Prep Time:
10 minutes
Cook Time:
10 minutes
Yield:
2 pints
My recipe is actually a compilation of several different recipes. I settled on this recipe because it is the closest to what I remember to the taste of the brine my grandmother used when pickling.
Ramps grow in the wild and appear in early springtime. Their season is very short and lasts only a few weeks. Pickling them provides a way to enjoy them throughout the year. They are delicious as a garnish or as a great alternative to the standard pickle with a sandwich. They also make a great garnish in a martini.

Ingredients:

  • 1 pound:
    ramp bulbs, trimmed to bulb and washed
  • 1 cup:
    white wine vinegar, or apple cider vinegar
  • 1 cup:
    water
  • 3 tablespoons:
    sugar
  • 3 slices:
    fresh ginger, peeled and thinly sliced
  • 4:
    allspice berries
  • 3:
    whole cloves

Directions:

  • 1:

    Pack ramp bulbs very tightly into two clean 1 pint jars and set aside.

  • 2:

    In a medium saucepan add all the other ingredients and bring to a boil.

  • 3:

    Reduce the heat to low and simmer until the sugar is dissolved (about 5 minutes).

  • 4:

    Pour the hot brine over the ramps, covering them completely leaving 1/2-inch of space from the top.

  • 5:

    Screw on canning lids and place in a boiling water bath for 10 minutes.

  • 6:

    Remove from water and allow to cool on counter. You will hear a pop once they cool. This pop let's you know a vacuum has formed in the jar and they are sealed. Tighten lid and allow to completely cool on counter.

  • 7:

    At this point they can be stored unrefigerated for up to a year but must be refrigerated after opening.

  • 8:

    Allow to sit at least a week for the flavors to develop before sampling. The longer they sit unopened the better their flavor.