Sweet & Spicy Pickled Ramps

By • April 24, 2010 11 Comments

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Author Notes: The ramp is a vegetable that needs to be treated like two dishes in one plant. I chop off the leaves just below the greenery and immediately saute them in a hot pan with a touch of olive oil. They puff like jade-green blimps, and they're a fantastic side dish for steak. The stems and bulbs have a different destiny... inside a mason jar. This easy pickling recipe is based on a brine I learned from Chef Cardoz of Tabla, and it's great when used to pickle anything from cauliflower to red onions. Although the ramps are terrific in savory cocktails, we usually chop them and throw them on sandwiches or in salads. - MissGinsuMissGinsu

Food52 Review: Ramps make for terrific condiments, and it turns out, a terrific pickle. Here the sweet pickling liquid eases their feisty onion flavor and the spices hang in the back, there to support and nothing more. If you have a bunch of ramps and 10 minutes to spare, you can have a plentiful jar of ramp pickles at your fingertips. - A&MThe Editors

Serves 1 quart jar

  • 1 cup sugar
  • 2 cups white wine vinegar
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon fenugreek seed
  • 2 pieces dried red chili peppers
  • 1/2 pound ramp bulbs (with stems)
  1. Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away.
  2. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil.
  3. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar.
  4. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days.
  5. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they'll keep (chilled) for months.

More Great Recipes: Vegetables|Condiments|Pickles|Fennel

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Comments (11) Questions (1)


over 2 years ago Midge

Just made my second batch of these. I practically had to ration the first batch they were so good. Look forward to trying your asparagus suggestions below.


over 5 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I just had a sandwich with thinly sliced lamb, a little goat cheese, apricot preserves, and a nice layer of pickled ramps. FABULOUS!


over 5 years ago MissGinsu

Glad you liked 'em. I usually eat these on a juicy burger topped with some good,.sharp cheddar, but just reading the ingredient list for your sandwich is making me ravenous...


over 5 years ago clintonhillbilly

Wait step 2 mentions cloves but I didn't see them on the ingredient list. Are there supposed to be cloves?


over 5 years ago MissGinsu

I totally forgot to add the cloves! Yes. Add 2-3 whole cloves to the brine if you have them on hand. The recipe is still tasty without them, but they're a nice touch. Thanks for noticing!


over 5 years ago Jack Rusher

These are so tasty!


over 5 years ago MissGinsu

Hooray! I hope that the cooks who can't find ramps will try out this recipe with sliced red onions or the white sections of scallions, because ramps are sometimes tough to track down, and it'd be a shame to miss out on the fun of super-quick pickling.


over 5 years ago chez danisse

Perfect. I love a good pickle. Congrats!


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats! These sound very yummy.


over 5 years ago MissGinsu

Thanks! The brine makes a really nice vinaigrette, too. It's sweet and sour and good for drizzling over grilled asparagus.


over 5 years ago gluttonforlife

These look fantastic! I am trying immediately.