Pickled Ramps

Michael Symon
Servings: 4 - 6
0 to 15 min

A tasty addition for spring!

  • Ingredients
  • step-by-step directions
Pickled Ramps
  • 1 pound ramps (root ends trimmed, dark green leaves and bulbs separated, leaves saved for another use)
  • 1 cup white wine vinegar
  • 1 cup rice wine vinegar
  • 1 cup water
  • 2 tablespoons Kosher salt
  • 1/4 cup granulated sugar
  • In a heat-safe glass jar, pack ramps as tightly as possible and set aside.
  • In a medium saucepan over medium heat, add white wine vinegar, rice wine vinegar, water, salt and sugar. Whisk to combine and bring to a boil and reduce to a simmer. Cook, whisking occasionally until sugar has dissolved, about 2-3 minutes. Remove from heat and allow to cool slightly for 2-3 minutes.
  • Pour hot liquid over ramps and allow to come to room temperature, uncovered.
  • Once ramp mixture has cooled, cover and refrigerate for to 1 month.
  • Tip: Use this recipe as a base to pickle your favorite vegetables, like red onions or peppers!
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