Pickled Ramps

Pickled Ramps

By annamueser Published: July 24, 2012

  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Another way to enjoy ramps, a wild leek which comes into season only in March and April. Recipe courtesy of Joe and Jane Homburger



  1. Clean ramps thoroughly.
  2. Place mint into a pint canning jar and pack ramps tightly on top.
  3. Heat to boiling vinegar, water, oil, salt and pickling spice.
  4. Pour into jar and tightly screw on cap.
  5. Eat fresh or process 10 minutes in boiling water bath.
  6. If you have several jars, increase the proportions of water, oil, salt, and pickling spice accordingly.