Affiliate disclosure: This post may contain affiliate links. Please see our disclosure policy.

Pickling ramps allows you to enjoy this wild spring ephemeral all year round.  The vinegar and salt also help to bring out the flavor in this spicy crisp vegetable.

Pickled Ramps Recipe

There are a number of ways to preserve ramps, each with its own pros and cons.  Most methods prepare ramps for use in a recipe somehow. 

Ramp pesto or compound butter add ramp flavor to something else that’s happening in your kitchen.  The best part about these pickled ramps is that you can enjoy them all on their own.

Ramps have a pungent garlic and onion flavor, and when pickled with salt and sugar they get a bit of sweet and sour goodness.  For this recipe, I’ve kept it simple and seasoned them with black peppercorns and a little fresh thyme from our greenhouse.

I’ve seen other recipes that use coriander and fennel, or mustard seed and allspice.  Still others that make them a bit middle eastern with saffron and turmeric, and some that go spicy with hot pepper flakes.  Really, the sky’s the limit. 

Choose your spices for yourself, but make sure that any recipe you choose includes plenty of vinegar for pickling.

At a minimum, the brine should be half water and half vinegar.  In this recipe, I’m using 2 parts vinegar to 1 part water so they’re a bit sourer than most.  Feel free to use straight vinegar if you want them extra sour.

Salt and sugar ratios also vary widely, with some recipes including so much sugar I’d call them candied ramps rather than pickled.  A good safe amount is about 1 tablespoon of sugar and 1/2 tablespoon salt.  Add more or less to your own tastes.

Ramp leaves don’t hold up well to pickling.  It’s best to save those for another use, like ramp pesto or ramp compound butter.  Something that will use them fresh and green and really make them pop.

Pickled Ramps Recipe
4.50 from 10 votes

Pickled Ramps for Canning

By Ashley Adamant
This pickled ramp recipe is minimally seasoned so you'll taste mostly ramps along with a bit and sweet and sour tang.  Feel free to skip the canning process and just store these in the refrigerator, or process them in a water bath and they'll be shelf stable until opened.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 cups ramp bulbs and stems
  • 1 cup vinegar, white or apple cider
  • 1/2 cup water
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • 1 tsp peppercorns
  • 1-2 sprigs thyme, fresh, or 1/2 teaspoon dried

Instructions 

  • Clean the ramps thoroughly and remove the small roots.  Cut off the leaves and reserve them for another use (like ramp pesto or compound butter).  If canning, prepare a water bath canner now.
  • Pack the ramp bulbs into a clean pint mason jar.  Arranging them bulb side down and slotting them in helps to fit more into the jar.
  • Add peppercorns and thyme directly to the mason jar with the ramps.
  • Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace.  Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.  

Notes

Allow the flavors to infuse for at least a week before eating.

Nutrition

Serving: 1grams

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!
Canning Pickled Ramps ~ Pickled Ramps Recipe #ramps #wildramps #pickles #pickling #picklerecipes #wildfood #forage #foraging #selfsufficiency #canning #foodpreservation #preservingfood

About Ashley Adamant

I'm an off grid homesteader in rural Vermont and the author of Practical Self Reliance, a blog that helps people find practical ways to become more self reliant.

You May Also Like

4.50 from 10 votes (8 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

18 Comments

  1. Mark Stevenson says:

    Hi Ashley. How long does it take to pickle the ramps or are they ready to eat?
    Thank you!!! Very informative. Will stay tuned to your channel.
    Mark Stevenson

    1. Administrator says:

      They can definitely be eaten without pickling. The pickling is for extra flavor and also preservation. Ramps are a low acid food that must be pickled prior to water bath canning.

  2. Daryl Warren says:

    Will share your recipe with those who have purchased wild leeks from me at $20 per pound and give you and your website full credit.

    1. Ashley Adamant says:

      Wonderful, I’m so glad =)

  3. Theresa says:

    Do you have to use salt and sugar?

    1. Administrator says:

      The salt and sugar in this recipe are for flavor. You can adjust them to suit your taste.

  4. Tina Hoffman says:

    Can I use this recipe on leeks? I was thinking they are about the same and I realize that canning low acid foods are dangerous. Thank you

    1. Administrator says:

      You could definitely use this recipe on leeks.

  5. Cheryl says:

    Looking forward to trying this after I forage today. How long will they last in the fridge?

    1. Ashley Adamant says:

      Quite a long time… Months? Ours didn’t last all that long because we ate them, but actually fully pickled they should keep in the fridge a very long time.

  6. MeiLee says:

    I’ve seen some recipes calling for blanching the ramps before putting them in the jars. What does blanching do?

    1. Admin says:

      blanching kills off any microorganisms, removes dirt, preserves their color and nutrients. It also helps wilt your ramps, thus making them easier to pack in jars.

  7. TED E DRUM says:

    Just found your post, going to try saving some of our ramps!
    THANKS

  8. Dave Mazon says:

    5 stars
    Spent the evening cleaning ramps for pickling & canning. We’ve started our patch about 12 years ago and it’s really taken off. How awesome it will be to pull a pint of these off the shelf and share with the friends Thanks so much for sharing!

    Best to you and yours, from Wild & Wonderful WV!

  9. Dave Mazon says:

    5 stars
    Spent the evening cleaning ramps for pickling & canning. We’ve started our patch about 12 years ago and it’s really taken off. How awesome it will be to pull a pint of these off the shelf and share with the friends Thanks so much for sharing!

    Best to you and yours, from Wild & Wonderful WV!

  10. Nick says:

    I substituted dill weed for the thyme and added a hot a dried hot chili pepper in each jar. Can’t wait to taste the results!

    1. Ashley Adamant says:

      Sounds delicious!

  11. Michele Martin says:

    hi just tried this one out, can’t wait to taste the results! thank you!