Quick Pickled Ramps You'll Add To Everything!
If you’re lucky enough to find wild ramps, pickle them. Their punchy garlic and onion flavor transforms into a vibrant, tangy condiment that elevates everything it touches. Quick, easy, and gluten-free.
Servings: 6 servings
Calories: 97kcal
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
- You may also enjoy our wild leek pesto recipe!
- Note: Nutrition facts include the brine (not typically consumed), so actual values for the ramps alone are lower. Save leftover brine for dressings or drizzling over 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
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