Is there anything better than walking into a farmer’s market and stumbling upon the first of the season ramps?! It’s like a treasure hunt, where the prize is an expensive spring onion-like vegetable that will leave you longing for more. The best way to extend ramp season? Make homemade pickled ramps, of course!
Also referred to as wild leeks, ramps have a recognizably garlic and onion-forward flavor. They are perfect when grilled, sautéed, or braised, but are equally fabulous when pickled, with the added bonus of lasting much longer. A good thing since ramp season lasts a mere 3 weeks each year!
You can serve pickled ramps with anything you’d enjoy other alliums with (e.g., leeks, onion, shallots, and garlic). The beauty of pickling is that they’re both a touch sweet and (in this case) have a slight heat. Flavor them any way you want — with peppercorns, mustard seeds, fennel seeds, anything and everything spicy! — then use them sparingly because once they’re gone, they’re gone for a whole year!
For this pickled ramp recipe, we’re using only the stems and bulbs. Make sure to check out our ramp pesto recipe for an easy and flavorful way to make the most of the delicate leafy tops!
What Are Ramps Anyway?
Ramps, also known as wild leeks, are only in season beginning in April for a few short weeks. These coveted vegetables — part of the allium family, similar to shallots (allium stipitatum) and leeks (allium porrum) — have a fresh spring onion flavor that is both garlicky and sharp.
When you look at wild ramps, they are structured similarly to spring onions: they have thin stalks that end in a rounded bulb at the bottom. The key difference, of course, are the delicate, leafy greens on top. We love to make ramp pesto with these, which is perfect since we’re only using the bulbs for this pickled ramp recipe.
Some cool facts about ramps, to help you understand their scarcity, and also the desire to ‘get them while you can’:
- Ramps grow in the wild and disappear as soon as warm weather hits (thus their short seasonal appearance).
- Just how rare are they? Ramp season typically lasts a mere 3 weeks each year. Get your fix while you can!
- They like cool, wooded areas at a high altitude, making them hard to source,
- They’re about 1 foot long, give or take, and the entire wild leek can be consumed. Just trim the roots off the bottom!
- Ramps are inherently very dirty — make sure to wash well and remove any dirt before using.
Ingredients For Pickled Ramps
First, make sure you can get your hands on some ramps. They are very hard to come by. We recommend checking your local farmer’s market beginning in early April. Once you find them, make sure to use fresh ramps within 4 days of bringing them home.
For the pickling brine:
- Red wine vinegar
- Water
- Granulated sugar
- Kosher salt
You can flavor the brine with anything you like! We’re using Szechuan peppercorns, but see below for great substitutions and additions.
You’ll also need a sauce pan and a canning jar (or any heat safe jar with tightly sealing lid).
How To Pickle Ramps
- Clean and trim the ramps. Wash the ramps very well to remove any dirt. Trim the root ends off each bulb and discard, then cut just below the leafy greens. Reserve greens for another recipe, such as pesto.
- Grab a storage container. Place the ramps in a 2 cup mason jar or container with lid.
- Make the brine. Combine vinegar, water, sugar, and salt in a sauce pan, then bring to a rapid boil. Cook until sugar has completely dissolved.
- Pickle the ramps. Pour over ramps, then add Szechuan peppercorns or any other flavorings.
- Store until needed. Cool to room temperature, then cover tightly and refrigerate for up to 2 weeks. Pickled ramps are ready in about 1 hour. Serve with everything from steak, eggs, roasted veggies, or eat straight from the jar for a delicious snack!
Variations On Pickled Ramps
The recipe below is for simple quick pickled ramps. Other than the traditional pickling brine, we add whole Szechuan peppercorns, but nothing else. You can replace these with whole black peppercorns.
Other great ways to flavor pickled wild leeks:
- 1 or 2 dried or fresh bay leaves
- Chili peppers (either whole or thinly sliced) or crushed red pepper flakes
- 1 tsp of mustard seeds or fennel seeds
- Fresh citrus zest or peels, such as from lemons or oranges
Don’t have red wine vinegar? You can use any lighter vinegar, such as white wine vinegar, rice vinegar, champagne vinegar, or apple cider vinegar. We do not recommend using anything dark or overly flavorful (that means balsamic and sherry are out).
Our Favorite Ways To Enjoy Quick Pickled Ramps
- Over steak, like our cast iron sesame ribeye, or any other grilled protein
- In salads, like our Mexican Cobb or couscous salad with tarragon roasted shrimp
- As a topping for smoked salmon breakfast tacos (trust me, it works!!)
But don’t think that pickling ramps is the only way to enjoy them! Oh no, there are endless ways to eat these prized jewels.
- Sauté or pan fry them and serve with eggs — talk about an amazing breakfast dish!
- Turn them into pesto and serve with your favorite spring pasta
- Deep fry and serve with homemade aioli — yes, please!
- Or better yet, cook any way you like and then add them directly to the aioli! Perfect spread for sandwiches!
- Grill then serve with literally anything!
- Add to pizzas, sandwiches, vinaigrettes or salad dressings.
- Finely chop, then add to a compound butter. Would make a fabulous replacement for shallots in our weeknight slow baked salmon!
Just think about your favorite ways to use onions, shallots, garlic, scallions, and leeks. If you’d be comfortable using one of those ingredients in a recipe, chances are ramps will make a perfectly delicious and flavorful substitution.
Love pickling? Check out these other recipes!
If you make these Pickled Ramps, please let us know by leaving a review and rating below! We’d love to know your favorite way to serve them (and no shame for those who choose to eat ’em straight from the jar!).
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Pickled Ramps Recipe
Equipment
Ingredients
- 1 lb ramps
- 1 cup red wine vinegar
- ½ cup water
- ⅓ cup granulated sugar
- 1 tsp Kosher salt
- 1 Tbsp Szechuan peppercorns or other whole peppercorn, optional
Other optional flavorings
- Bay leaves
- Mustard or fennel seeds
- Chili peppers or crushed red pepper flakes
Instructions
- Clean and trim the ramps. Wash the ramps very well to remove any dirt. Trim the root ends off each bulb and discard, then cut just below the leafy greens. Reserve greens for another recipe, such as pesto (linked below).
- Grab a storage container. Place the ramps in a 2 cup mason jar or container with lid.
- Make the brine. Combine vinegar, water, sugar, and salt in a sauce pan, then bring to a rapid boil. Cook until sugar has completely dissolved.
- Pickle the ramps. Pour over ramps, then add Szechuan peppercorns or any other flavorings.
- Store until needed. Cool to room temperature, then cover tightly and refrigerate for up to 2 weeks. Pickled ramps are ready in about 1 hour. Serve with everything from steak, eggs, roasted veggies, or eat straight from the jar for a delicious snack!
Notes
- Check out our homemade ramp pesto recipe!
- Nutrition facts include the brining liquid as well, which is generally not consumed. Therefore, nutritional information for the pickled ramps only is much lower. The leftover brine can be used in salad dressings or spooned over finished savory dishes!
Let us know your thoughts!