Pickled Ramps

By • April 19, 2010 • 12 Comments

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Author Notes: Ramp season is never long enough. The way to maximize it is to use the green tops for sautes and omelets and the like, and to save the crisp white bottoms for flash pickling. If you haven't done much pickling, don't despair: it could not be easier. You give the cloud-white stems a quick swim in boiling salted water to blanch them. Then douse the ramp bottoms with a simple pickling mixture (I like red wine vinegar, thyme, fresh ginger, fennel seeds and a dried red chile). Done! Your dinner party charcuterie platter awaits its garnish.
Amanda Hesser

Makes about 2 cups pickled ramps

  • Salt
  • 1/2 pound ramps, green tops and root ends trimmed off
  • 2 dried red chilies
  • 6 sprigs thyme
  • 3 slices fresh ginger
  • 1 teaspoon fennel seeds
  • 1/2 cup sugar
  • 3 teaspoons kosher salt
  • 3/4 cups red wine vinegar
  • 3/4 cups water
  1. Bring a medium pot of generously salted water to a boil. Add the ramps and cook for 1 minute. Drain and run cold water over the ramps to stop the cooking. Drain again.
  2. Place the ramps in a medium bowl or 1-quart jar. Add the chilies, thyme, ginger, and fennel seeds. In a small saucepan, combine the sugar, 3 teaspoons salt, red wine vinegar and water. Bring to a boil and pour this mixture over the ramps. As soon as they're cool, you can serve them, or just cover and refrigerate.
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Comments (12) Questions (2)

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4 months ago Better Than Mom's

These are amazing! After finally finding these in my grocery store of all places (and we have an incredible farmers market), I bought what ever they had! I also made Merrill's Orichiette & sausage recipe with ramps. Wonderful.
Thank you...

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I want your grocery store in my neighborhood!

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over 1 year ago Willyo617

I've water bath canned pickled ramps no problem. Also makes the smuggest possible cocktail garnish.

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over 2 years ago michikodale

being of Japanese descent, this sounds like something I would eat as a side with sticky rice. sound delish!

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over 3 years ago fitsxarts

how long will these last, you think?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

At least 2 weeks in the fridge.

My_catering_(2)

over 4 years ago Aliwaks

Oh Amanda.. they came out great..grilled burgers and used these in place of regular onions..yum!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yum, indeed!

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over 4 years ago ekpaster

Could you water-bath can these, I wonder?

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, I think so.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great -- hope you like the recipe!

My_catering_(2)

over 4 years ago Aliwaks

I'm trying these now..used up my fennel seeds making porchetta, but have everything else, so excited!