A simple pickled ramps recipe. Yield: 3 pint jars of pickled ramps, depending on size and age.
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
4.11 stars (29 reviews)
Keywords
Pickled Ramps, Ramps
Ingredients
1 lb Ramp Bulbs (or as many will fit in 3 pint jars. )
3 cups water
1 Tablespoon kosher or sea salt
1/3 Cup sugar
1.5 cups rice wine vinegar (see note )
2 Tablespoons pickling spice
Categories
Snack
Cuisine
American
Steps
Wash and clean the ramps. Remove any remaining taproots from the wild leeks, as well as any dirty, clinging sheath. Remove the leaves and save for another purpose (they can be pickled too). Any healthy taproots can be planted in your yard.
Pack the pint jars full of ramp bulbs, leaving 1/2 inch headspace. Allow them to come to room temperature.
Bring the water, vinegar, salt, sugar and spices to a boil.
Pour the bring over the ramps in the jars right up to the brim (you don't have to leave as much room as you won't water bath can them). The brine must be boiling hot.
Screw the lids on tight, then turn upside down and allow to cool. After cooling, the ramps will be shelf stable just like if they were water bath canned.
Alternatively, store the ramps covered in their liquid in your fridge, without canning. They'll last a long time, at least until next ramp season.
Nutitrion
Serving Size: 1 serving
Calories: 210 kcal
Carbohydrates: 47 g
Protein: 3 g
Fat: 1 g
Saturated Fat: 0.2 g
Sodium: 42 mg
Sugar: 37 g
Unsaturated Fat: 0.3 g
Reviews
Misty T on 2026-05-08 (5 stars): How long do the Korean Pickled Ramps store for? Are they a refrigerate only product since they're packed after cooling?
John on 2026-04-04 (5 stars): Excellent recipe! I like to use them chopped up in wild turkey alfredo to help balance the dish. Definitely plan to use this recipe every spring!
Brock on 2024-04-27 (5 stars): Excited to try these! How long should I leave them before opening to eat? If it matters, I refrigerated them. I did two jars of bulbs and one of leaves
