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Bon Appétit

Pickled Ramps

4.5

(2)

Image may contain Plant Vegetable Food and Produce
Danny Kim

With a mason jar and vinegar, ramp season lasts a little longer.

Recipe information

  • Yield

    Makes 1 pint

Ingredients

8

ounces ramps

2

dried red chiles

2

bay leaves

2

teaspoons fennel seeds

1

teaspoon black peppercorns

1

cup white wine vinegar

½

cup sugar

1

tablespoon kosher salt

Preparation

  1. Step 1

    Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.

    Step 2

    Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.

    Step 3

    Do Ahead: Ramps will keep 2 weeks.

Nutrition Per Serving

Calories (kcal) 150 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 27 Protein (g) 1 Sodium (mg) 1440
Explore Bon AppétitRampsOnionVegetableChileSpringEasyQuickSideNut-FreeGluten-FreeDairy-FreeVeganVegetarianPickle and Preserve
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Reviews (2)

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  • Actually, a pint jar was not large enough to hold the ramps and liquid. I needed two pint jars plus a few extra ramps and made a bit more pickling liquid to top up. The day after pickling the vinegar taste was quite strong and I thought overwhelmed the ramps. However, on the third day we enjoyed a few with confit of pork liver with black pepper and some pickled garlic scapes I had made, and I find them now very good.

    • Anonymous

    • 95008

    • 5/13/2019