Wild ramps have a delicious garlic/leek/onion flavor that is delicious fast-pickled. With just a few minutes’ work and a 24 hour wait you can have savory-sweet pickled ramps for a tasty snack, sandwich topping, or a garnish that is as visually striking as it is flavorful.
You can pickle as many ramps as you can fit in your jar or other holding vessel and cover with the brine, the below amount is just a suggestion. If you want to pickle more, just double, triple, etc the brine recipe.
30 Fresh Wild Ramps
1 tbsp Peppercorns
1 tbsp Coriander
2 Bay Leaves
1 tsp Juniper Berries
½ cup Evaporated Cane Juice or Superfine Sugar
1 cup White Vinegar (we used champagne vinegar)
1 cup Water
1 tbsp Salt
1. Combine all ingredients except ramps in a sauce pan. Bring to a boil, then turn off the heat.
2. Wash the ramps & trim off excess leaves & roots.
3. Pack ramps into a clean jar. Pour the brine over them.
4. Let the ramps cool to room temperature, then close the jar and move to the refrigerator for 24 hours.