Pickling your ramps is one of the best ways to preserve them and enjoy them even beyond ramp season! Pickled ramps are straightforward to make and taste amazing. These ramps retain all their delicious boldness, earthiness, and savory flavor after pickling. Read on for an easy how-to!

White ramp bulbs in a clear liquid in a sealed glass jar

🌟 Why You’ll Love This Ramp Pickle Recipe

  • Unbeatable flavor of pickled ramps – Ramps taste good when they’re raw, but when they’re pickled? The garlicky, subtly sweet, and savory flavors are intensified, so each bite has a serious zing to it. It’s so good, I use the juice to make pickle spritz mocktails.
  • Easy, no-fuss pickling method – My pickling recipe is easy to follow, reliable, and produces great results every time.
  • Best way to preserve your ramps – When you pickle ramps, you are preserving them by immersing them in a solution containing vinegar, salt, and sometimes sugar, along with other herbs and spices of your choosing. The pickling process creates an acidic environment that prevents the growth of bacteria so your ramps last longer. Some other genius ways to use your ramps are in ramp pesto or as a ramp butter.

🧾 Ingredients to Make This Recipe

Ramp bulbs next to other ingredients to make pickles like mustard seeds and vinegar.
  • Ramps – You want the washed and cleaned bulbs and not the leaves. You can use the ramp leaves to make a tasty ramp pesto, this ramp pasta, or even dehydrate them and use them to make a ramp salt.
  • White distilled vinegar – You could use rice wine vinegar as a substitute. Some people like to use apple cider vinegar, champagne vinegar, or white wine vinegar, but I prefer this recipe with the classic white distilled.
  • Granulated white sugar – This is preserved as it dissolves easily into the pickling brine.
  • Salt – You want non-iodized salt for this process.
  • Garlic clove – Amps up the natural garlic flavor of the ramps.
  • Mustard seeds – This is to add a pungent, complimentary flavor to the ramps.
  • Red pepper flakes – This adds a kick of spice and heat to the ramps while they pickle.
  • Dried dill – I like to add this for a fresh, herby layer of flavor like you see with classic pickles.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make Pickled Ramps

Silver sauce pan with clear water, salt, and sugar
  • Add the vinegar, water, sugar, and salt to a saucepan and bring to a boil over medium heat. Stir to dissolve the sugar and salt, then remove from heat.
Glass jar containing garlic, mustard seeds, red pepper flakes, and dried dill
  • Add the garlic, mustard seeds, red pepper flakes, and dill to a clean, sterilized jar.

🧼 Sterilize Your Container 🧼

Sterilize your jar or container by placing it in boiling water for at least 10 minutes. This is important to kill any bacteria that might grow on your ramps during the pickling process.

White ramp bulbs with herbs and spices in an open glass jar
  • Pack the ramps tightly into the jar without smashing them.
White ramp bulbs in a clear liquid with herbs and spices in a sealed glass jar
  • Pour the pickle brine over the ramps, seal it with a lid, and let it cool to room temperature before storing it in the refrigerator. Wait 24-48 hours before enjoying your pickled ramps!

The ramps will be good in the fridge for up to a month.

🏆 Tips for The Best Pickling Results

  • Ensure a tight seal on your jar – Air contains micro-bacteria, so you don’t want that to get into your pickling liquid.
  • Make sure you use non-iodized salt even labeled canning salt), not table salt – This type of salt is pure and has no added ingredients that may affect the outcome of your pickling.
  • Completely submerge your ramps – The ramps must be completely coated in the pickling brine for the best results.

🥣 Ways to Use Pickled Ramps

Aside from enjoying them plain, you can use pickled ramps in tons of ways:

  • In sauces like mayonnaise, aioli, or salad dressings
  • Shredded as a topping for sandwiches, tacos, and more
  • As a topping for grilled meats
  • In a bloody Mary!
  • On a piece of toast with some cream cheese
Side view of white ramp bulbs in a clear liquid in a sealed glass jar

🌱 Even More Ramp Recipes

Make the most out of ramp season with these creative ways to use fresh ramps.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

White ramp bulbs in a clear liquid in a sealed glass jar
Author: Candice Walker

Ramp Pickles (Refrigerator)

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Picking your ramps is one of the best ways to preserve them and enjoy them even beyond ramp season! Pickled ramps are straightforward to make and taste amazing. These ramps retain all their delicious boldness, earthiness, and savory flavor after pickling.
Prep Time10 minutes
Cook Time0 minutes
Resting Time2 days
Total Time2 days 10 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 20
Calories: 5kcal

Ingredients

  • 1/2 cup white distilled vinegar
  • 1/2 cup water
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt non-iodized
  • 1 clove garlic peeled & halved
  • 1/2 teaspoon mustard seeds
  • 1 pinch red pepper flakes
  • 1/2 tsp dried dill
  • 3 oz. ramps approximately, cleaned bulbs, not leaves, enough to fit a pint-sized jar and cut to be 1/2-inch shorter than the jar.

Instructions

  • Add the vinegar, water, sugar, and salt to a saucepan and bring to a boil over medium heat. Stir to dissolve the sugar and salt, then remove from heat.
  • Add the garlic, mustard seeds, red pepper flakes, and dill to a clean, sterilized jar. Then, pack the ramps tightly into the jar without smashing them.
  • Pour the brine over the ramps, seal with a lid, and let it cool to room temperature before storing in the refrigerator. Wait 24-48-hours before enjoying.

Notes

Sterilize your jar or container by placing it in boiling water for at least 10 minutes. This is important to kill any bacteria that might grow on your ramps during the pickling process.
The ramps must be completely coated in the pickling brine for the best results.
Keeps for up to 1 month.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 117mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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