START A PETITION 27,000,000 members: the world's largest community for good

Easy Pickled Ramps

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

Pickled Ramps
Special equipment: canning jar and lid

* 1 pound ramps, carefully washed, ends trimmed
* 1 1/2 cups white wine vinegar or rice vinegar
* 1 1/2 cups water
* 1 1/2 cups sugar
* 1/4 cup salt
* 3 bay leaves
* 1 tablespoon yellow or black mustard seed
* 6 allspice berries
* 1 pinch red pepper flakes


1. Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid.

2. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved.

3. Pour hot brine over ramps (it should fill the jar completely, if you have excess, discard). Screw on lid and allow to cool at room temperature.

4. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? “Like” the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Read more: All recipes, Appetizers & Snacks, Blogs, Children, Environment, Family, Food, Garden of Eating, Green Kitchen Tips, Nature, Nature & Wildlife, Outdoor Activities, Raw, Side Dishes, Vegan, Vegetarian, , , , ,

have you shared this story yet?

go ahead, give it a little love

Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
8:22AM PDT on Jul 31, 2012

Interesting but be sure to check and see if what you are harvesting is scare in a particular area.
There are some things that are like dandelions as they will always be around and in some areas wild leeks and other things are on a list of things to avoid because they have been harvested a bit too often depending on where one lives.

2:55PM PDT on Jun 3, 2012

Thanks for the info.

7:26AM PDT on May 8, 2012

Sounds yummy!

6:47PM PDT on May 4, 2012

have never heard of them before, thanks for sharing this

9:26AM PDT on May 1, 2012


9:22AM PDT on May 1, 2012

I have been wondering what they are as a resturant (fancy one) offerred them to us just last weeThanks for the post.

9:41AM PDT on Apr 30, 2012

Here in Michigan they are 'rampant'(sorry). We had them in our salad last week and will be getting some more this week. Taking one or two plants from a huge clump is a responsible way to harvest them.

7:48AM PDT on Apr 30, 2012

If the plants are rare or indangered how come are these people not taking the plants as starts and growing them in their garden or yard? Harvesting plants like that is very simular to hunting wild or indangered animals. his small bag of dinner could be transplanted and harvested at home with less chance of endangering the spieces. Sure it may take several years to establish to the point of harvest but that would be much better.

11:16PM PDT on Apr 29, 2012

Also called wild leeks. You can grow them.

8:04PM PDT on Apr 29, 2012

Here is another who has not heard of them, guess I wll need to goggle them.

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!