Seasoned Pickled Ramps

Wild Ramps, also known as wild leeks, are a cherished spring delicacy often foraged from woodland areas. The robust garlic-onion flavor of Wild Ramps is delicately tamed and complemented by the sweet and tangy brine in this Pickled Ramps Recipe. The harmonious mingling of apple cider vinegar with the bold spices wraps each ramp bulb in a blanket of taste sensation, amplifying the earthy essence of this wild treasure. We invite you to embrace the culinary adventure that awaits with our Pickled Ramps recipe, and relish the home-cooked journey ahead.
read time
1 minutes


Prep Time
15 minutes
Active Time
20 minutes
Total Time
35 minutes
pickled ramps recipe, pickled ramps, wild ramps


Seasoned Pickled Ramps
- 1 pound fresh ramps
- 2 cups apple cider vinegar
- 2 cups water
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon black mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 2 fresh bay leaves


Step 1 - Clean Ramps

Begin by thoroughly cleaning the ramps under cold running water to remove any dirt or debris. Trim the roots and cut off the leafy greens. Set the leaves aside for another use or discard. You will only be pickling the bulbs and stems.

Step 2 - Sterilize & Prepare Jars

Sterilize your pickling jars and lids by placing them in a boiling water bath for 10 minutes or running them through a dishwasher cycle. Place the mustard seeds, coriander seeds, fennel seeds, and bay leaves in the sterilized jars.

Step 3 - Boil Ingredients

In a medium-sized saucepan, combine the apple cider vinegar, water, sugar, and kosher salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. Once the brine reaches a boil, add the ramp bulbs and stems. Allow them to boil in the brine for about 30 seconds.

Step 4 - Add Brine & Ramps to Jars

Use tongs to transfer the ramps into the jars, distributing them evenly. Pour the hot brine over the ramps, leaving about 1/2-inch of headspace from the top of the jar. Seal the jars tightly with the lids.

Step 5 - Cool & Refrigerate

Allow the jars to cool to room temperature, then refrigerate for at least 48 hours before consuming. The pickled ramps will keep in the refrigerator for up to 1 month.

What are ramps?

Ramps, also known as wild leeks, are a North American species of wild onion that grow during the spring in eastern Canada and the U.S. They have a unique flavor that combines the earthiness of garlic with the zesty bite of onions. Ramps have broad, smooth, light green leaves, often with a purple or burgundy tinge on the lower stems, and a small white bulb resembling that of a scallion. Their fleeting seasonality and distinctive taste make them a sought-after ingredient among chefs and food enthusiasts.

What do ramps do?

In culinary terms, ramps add a unique flavor profile to dishes, offering a blend of garlicky and oniony notes that can enhance sauces, pestos, salads, and more. Their bold flavor can stand alone or meld well with other ingredients, providing a versatile base for a variety of culinary explorations. Moreover, ramps are known for their nutritional value, being rich in vitamins A and C, and minerals. They can be sautéed, grilled, pickled, or used fresh, making them a cherished ingredient for those looking to experiment with different taste dimensions in their cooking.

Where can I buy fresh ramps?

Great question – check out our marketplace where you can buy fresh wild ramps directly from foragers and cultivators.

Learn more about wild ramps here.

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