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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pickled wild leeks with szechuan peppercorns

Pickled Ramps

Posted by: Ari Laing

Would I rather win the lottery or stumble upon ramps at the farmer's market? Ramps, obviously! With a short season of just 3 weeks per year, make the most of any wild leeks you find by making quick pickled ramps. Their spring onion and garlicky flavor is the perfect addition to many savory dishes, while the remaining brine can be used in salad dressings. Quick, easy, and so flavorful!

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Posted by: Ari Laing
Quick pickled ramps with peppercorns
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Pickled Ramps

With a short season of just 3 weeks per year, make the most of any wild leeks you find by making quick pickled ramps. Their spring onion and garlicky flavor is the perfect addition to many savory dishes, while the remaining brine can be used in salad dressings. Quick, easy, and so flavorful!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiment
Cuisine: American
Keyword: condiment, quick pickle, wild leeks
Servings: 6 servings
Calories: 97kcal
Author: Ari Laing

Equipment

  • Small sauce pan
  • Mason jar with lid

Ingredients

  • 1 lb ramps
  • 1 cup red wine vinegar
  • ½ cup water
  • 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).
    How to clean ramps
  • Grab a storage container. Place the ramps in a 2 cup mason jar or container with lid.
    Ramp bulbs in a mason jar
  • 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.
    Pickling brine for wild leeks
  • Pickle the ramps. Pour over ramps, then add Szechuan peppercorns or any other flavorings.
    Pickled wild leeks with szechuan peppercorns
  • 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!

Nutrition

Calories: 97kcal | Carbohydrates: 22g | Protein: 1g | Sodium: 392mg | Potassium: 16mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1285IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!