Pickled Ramps! Yes, friends! Ramps, also known as wild leeks are only available in the spring. Pickling is a way to preserve this wonderful foraged goodness for a little while longer!
The inspiration behind this recipe:
A week or so ago I received a private Facebook message from my nephew by marriage who has a source for ramps, (also known as wild leeks) in northern Wisconsin and asked if I wanted any.
I did not have to think too long and hard on that one! I had only heard about ramps but never had the opportunity to try them so I was pretty eager to accept his offer.
What are ramps?
Ramps are the “holy grail” of foraged food and highly prized among foraging enthusiasts. They’re mostly available across the Eastern mountainous United States, but it appears they’ve made their way to northern Wisconsin.
They resemble a scallion at the bottom but have edible, green leafy tops. The tops are great for pesto and braised or sauteed like any other green. Their flavor is quite unique–oniony with a hint of garlic.
Pickling these flavorful beauties is a way to preserve their goodness after ramp season has passed. I adapted this recipe for pickled ramps from Serious Eats.
How to make Pickled Ramps:
- First, clean them up and trim to fit inside a 1-quart jar.
- The brine is super-simple! Combine everything in a saucepan and heat to boiling.
- Pour the brine over the ramps, push them down a bit so they are all submerged, let cool and then refrigerate.
And wait several days. Okay, waiting could be the hardest part. However, I did sneak one and….
So good! I think I’m in love!
For more quick-pickled vegetables, try my:
- Quick Pickled Beets with Dill
- Quick Pickled Brussels Sprouts with Jalapeno
- Pickled Grape (or Cherry) Tomatoes
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Pickled Ramps
Ramps, also known as wild leeks are only available in the spring. Here's a way to preserve this wonderful foraged goodness for a little while longer!
Ingredients
- 1 pound ramps (wild leeks), cleaned and washed
- 2 cups distilled white vinegar
- 1 ½ cups water
- 1 ½ cups sugar
- ¼ cup salt (or to taste)
- 3 bay leaves
- 1 tablespoon yellow or brown mustard seeds
- 6 whole allspice berries
- 1 tablespoon crushed red pepper flakes
Instructions
- Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
- Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
- Pour hot brine over ramps, pushing them down so they are covered by the brine.
- Place the lid on the jar and allow to cool to room temperature.
- Refrigerate for 1-2 weeks before consuming.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3563mgCarbohydrates: 41gFiber: 1gSugar: 39gProtein: 0g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Wilma says
Such a great recipe! So easy to follow and so refreshing! I made a second, sweeter batch using fennel from the garden instead of the red pepper flakes. Delicious!
Carol says
Thanks so much, Wilma! Glad you enjoyed and the addition of the fennel sounds delicious! Thanks again!
Nancy says
That part about “clean and trim the ramps” was not included in the time estimate, was it? That part takes at least an hour if you have help, longer if you don’t!
Carol says
Hi, Nancy, Thanks so much for that information. Did you do more than 1 pound? Because ramps are going to be quite dirty, they would have to be cleaned for any recipe, so I didn’t include that time in the recipe. Thanks again and hope you enjoy!
Eleanor Benson says
Can I please ask why so much sugar? It sounds like an awful lot to me. Just curious. Are these a sweet pickle?
Thanks.
Carol says
Hi, Eleanor, Thanks so much for your question. You certainly don’t have to put that much sugar in the brine. Try it with half or even less and if you like it, go with it. I am not a sweet pickle fan at all, but I didn’t find the brine that sweet. Thanks so much and hope you enjoy!
Jo says
I am sure I am not the only person to say this, and please forgive me in advance if I sound rude.
Please tell your nephew if he digs the wild ramps out by the complete root they will not come back next year. If he found a plethora of them and did not sustainably harvest, he will wipe out his prized find in just one pass.
They are special and delicious, and can be enjoyed every spring… but they take years to grow and spread.
That may have been a stock photo, in which case never mind. If so, change it so concerned foragers like me won’t leave you lengthy replies again. 🙂
Happy hunting / gathering / pickling / fermenting / blogging!
Carol says
Hi, Jo, Thanks so very much for the information and I totally get it! That was the first year he did the ramps and I will certainly mention it to him! I’m sure he has learned a thing or two since then. BTW, he does include replanting instructions so the ramp love can continue to spread. Thanks again!
Richard says
Would these be safe to water bath for 10 minutes to keep longer?
Carol says
Hi, Richard, Thanks so much for your question. Yes, you could certainly do that and that would probably be better if you have a large amount you want to do. With the small amount I had, I knew I’d eat them fairly quickly. Thanks again and hope you enjoy!
Mark Brocious says
How long do the pickled ramps keep in fridge?
Carol says
Hi, Mark, Thanks so much for your question. They will keep quite a while. I ate them sparingly for two months and I thought they were fine. Thanks again and hope you enjoy!
Chris says
Is this recipe for a quart jar or for pints?
Carol says
Hi, Chris, Thanks so much for your question. The jar I used was probably two quarts, so definitely use quart jars. I would only use pint jars if you had to cut off a lot of the top. I tried to use as much of the leek as possible. Thanks again and hope you enjoy!
Kyla says
Is it really 1/4 CUP of salt?
Carol says
Hi, Kyla, Thanks so much for your question. You don’t need to put that much in if you don’t want to. My recipe also states “or to taste.” The recipe is adapted from Serious Eats as mentioned in my write-up as I thought it was one of the best ones out there. Thanks again and hope you enjoy!