Pickled Ramps

Pickled Ramps Stalks over Ramp Leaf

Ramps are awesome little wild onions with nice green leafs that grow native to the Appalachian and outer Appalachian regions of North America. The excellent thing is, vigilant foragers can find them throughout woods all over the United States in April. They are “native to the eastern North American Mountains. They can be found growing in patches in rich, moist, deciduous forests and bottoms from as far north as Canada, west to Missouri and Minnesota, and south to North Carolina and Tennessee.” (Greenfield and Davis)

Ramps are a true treat, not just because of the mild yet sweet taste, but because it signifies spring and the beginning of fresh flavorful food from locals farmers markets. In fact, in recent years ramps have become a major food craze. In 2010 James Beard award winning author wrote an article in Time magazine called ‘For Foodies, Ramps Are the New Arugula’. Trend or not, ramps are simply a small joyful ingredient only available for a short period during the year.

I pickled a pound of ramps I bought at the farmer’s market so that I could enjoy the treat throughout the year and even into July. These pickles are great on a charcuterie plate, cheese plate or loaded on a ham sandwich. Spring is always welcome after a Midwestern winter, and keeping ramps around a little longer so if you see some ramps at your farmers market give them a try.

Pickled Ramps

1 Pound of Ramps
Pickling Brine
¾ c Apple Cider Vinegar
½ C Rice Wine Vinegar
1 C Water
1 T Kosher Salt
1 T Cane Sugar
½ t Cumin Seed
½ t brown mustard seed
1/8 t dill seed
1 bayleaf
1 t Crushed pepper
8 peppercorn

1. Clean ramps; wash in cold water several times until all dirt particles are gone. Cut off leafy top and reserve for other use.
2. Combine all ingredients in the pickle liquid in a pot and bring to a boil. Turn off heat and add ramps to liquid.
3. Once the heat has rendered the ramp stocks soft and malleable. Carefully pack the ramps in a sanitized mason jar.
4. Pour the liquid over ramps.
5. Let the pickles come to room temperature.
6. Store in the refrigerator for up to several months depending on how much of the green leaf you left on.

Yield: 1 Pint
Total Time: 15 minutes 

Citations and Further Readings:

  • Greenfield, Jackie, and Jeanine M. Davis. "CULTIVATION OF RAMPS (Allium tricoccum and A. burdickii)." North Carolina Cooperative Extension Service. NC State University, n.d. Web. 15 June 2014.
  • Ozersky, Josh. "For Foodies, Ramps Are the New Arugula." Time. Time, 13 Apr. 2010. Web. 15 June 2014.


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