Pickled ramp sprouts or mature ramp bulbs are my favorite beyond comparison. My Mom made them so delicious! Every Spring, our relatives sent us a basket of young ramp sprouts from Ossetia (Caucasus Mountains region), and it was always a celebration. Half of it was eaten the same day, and half was preserved for winter. Quickly blanched in salty water and dressed with some vinegar and sunflower oil, a huge bowl of ramps would disappear in a blink of an eye. I had to be fast! Everyone was on their own, no privileges. Preserved ramps were for festive dinners only, and it was the same story — gone first…

Easy on Vinegar, Salt, and Sugar

My guests are often surprised by the taste of pickles I make. “Oh! It actually tastes so good, I could eat it as a healthy snack!” — they say. It’s because the natural flavor and texture of vegetables are not killed too much of acidity, or salt, or sugar. Compare the amount of them per pound of ramps in this and other recipes. American recipes tend to use way more of vinegar, salt, and sugar. It makes sense for mass production and long shelf life, but at home we have the luxury of keeping a few jars refrigerated. We can go easy on strong preservatives.

Everything Pickled

Keep the same ratio for main marinade ingredients (water/salt/sugar/vinegar), and play with herbs and spices when making your personalized pickling recipe for other vegetables: cherry tomatoes, cucumber spears, baby carrots, sliced zucchini, pearl onions, green peaches, etc. It is very likely, these quick pickles might become your favorite Summer snack.

Pickled Ramps

Prep Time15 mins
Cook Time5 mins
Total Time1 d 20 mins
Course: Appetizer, Condiment, Salad
Cuisine: American, European
Keyword: condiment, greens, lycooking, lyukum cooking lab, onion, ramps, recipe, vegetables
Servings: 6 1 pint (wide mouth)


for (6 x 1-pint jars or 12 x 1-cup jars)

  • 5 lb ramps whole fresh
  • 6 bay leaf
  • 1 1/2 tsp coriander seeds
  • 1 1/2 tsp pink pepper corns
  • 1 1/2 tsp black pepper corns

for marinade (6 x 1-pint jars or 12 x 1-cup jars)

  • 1/2 gallon water (4 pints)
  • 2 cups distilled vinegar or white wine vinegar (7%)
  • 4 oz kosher salt
  • 8 oz sugar


to prepare ramps

  • Ramps are always sold with roots to preserve their freshness.
    Wild Ramps
  • Remove roots, wash, and spread them to dry on paper towels.
    Wild Ramps
  • Cut the bulb with the white part of the stem for pickling.
    Ramps: Ready for pickling

to pickle ramps

  • Wash and heat your jars and lids. If your dishwasher has a mode for heat sanitizing, use it.
  • Combine all marinade ingredients in a pot and place it on high heat.
  • Fill your clean jars with ramps and spices (1 bay leaf + 1/4 tsp coriander seeds + 1/4 tsp pink pepper corn + 1/4 tsp black pepper corn PER ONE 1-pint JAR).
  • When marinade starts boiling, pour it into jars. Secure the lids. Leave jars in room temperature until they are completely cool.
  • Ready to eat in 24 hours. Keep refrigerated for up to 1 year.
Pickled Ramps