Pickled Ramps

How does a Gin Gibson sound with a pickled Ramp! Delicious!

Print Recipe!

Pickled Ramps

Makes 2 -12oz Jars

Ready in Two weeks
Will last four weeks in fridge



1 cup white wine vinegar
1/2 cup sugar
1 tsp. kosher salt
1/4 tsp. dried rosemary
1/2 tsp fennel seed
14 tsp. whole black peppercorns
1 leaf day leaf
1/8 tsp dried crushed red pepper flake
2 springs of fresh thyme
2 cups water
2 bunches of ramps, cleaned, white and red stem, cut 1/2 inch into the green leaves



  • Wash ramps well, cut off roots and 1/2 inch into the green leaves. Split ramps and putting 1/2 in each jar. Put one sprig of each thyme in each jar.
  • In a 4 quart sauce pan add vinegar, water, sugar and spices. Bring to a boil and simmer 4 minutes.
  • Carefully pour over each jar of ramps, try to split the spices up evenly in each jar.
  • Screw on lids and let cool completely before putting in the fridge.
  • Ready in two weeks!
There are other ways to enjoy pickled ramps other then in my Gibson....
  • Tacos
  • Salads
  • Sandwiches
  • Sliced in a grain salad
  • Tarts
  • Antipasti

Save the leaves for pesto, pasta sauteing
These ramps are young and maybe a bit small for pickling but I can't wait.

Ramps and thyme in the jar

Spice mix
Pickling liquid


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