Pickled Ramps

Want to enjoy ramps all year long? I like to use the greens fresh in things like pesto or mixed with scrambled eggs. But to preserve the bulbs to consume at my leisure I like to make refrigerator pickles.

  • 1 part water
  • 1 part rice vinegar (or any vinegar you like)
  • 1 part sugar

(Adjust the proportion of these first three ingredients, which make your brine, to suit your taste, but don’t skimp on the vinegar and try to stay somewhat close to 1:1:1.)

  • 1 teaspoon salt per quart of pickled bulbs
  • 1 piece of star anise per quart of pickled bulbs
  • 2 tablespoons white, black or mixed mustard seed per quart of pickled bulbs
  • 1 tablespoon whole coriander seeds per quart of pickled bulbs
  • 1 tablespoon whole black peppercorns per quart of pickled bulbs

(Spices can be varied according to taste and what’s available.)

As many ramp bulbs (the bottom white part of the ramp) as you wish to pickle, roots removed

Bring first three ingredients to boil to dissolve the sugar, then let the brine cool to near room temperature (you can let it cool while you’re cleaning and trimming the ramp bulbs).

Place ramp bulbs in a sealable, nonreactive container (like a canning jar) and cover with brine. (Don’t worry if some bulbs float to the top.) Be sure to fill the container containing the bulbs to the brim with the brine.

Divide the spices in jar(s), keeping in mind that the quantities listed above are for 1 quart jar filled with brine and ramps. This is a great place to experiment with spices that you enjoy.

Store in refrigerator for at least a week (although I’ve eaten them up to a year later and they were still great).

Enjoy with charcuterie or as a simple pickled snack.