New This Month

Pickled Ramps


Try these piquant pickled ramps with grilled chicken, or serve them with a baguette and a variety of cheeses.

  • Yield: Makes about 2 cups
veggies in a jar

Source: Martha Stewart Living, March 2007


  • 1 cup white-wine vinegar
  • 1/2 cup sugar
  • 1 1/4 teaspoons coarse salt
  • 1 teaspoon whole coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon whole black peppercorns
  • Pinch of crushed red-pepper flakes
  • 3 sprigs fresh thyme
  • 10 ounces ramps, trimmed and rinsed well


  1. Stir together vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red-pepper flakes, thyme, and 2 cups water in a medium saucepan. Bring to a boil. Add ramps; return to a boil. Reduce heat, and simmer until tender, 5 to 7 minutes. Remove from heat, and let cool completely, about 1 1/2 hours.

Cook's Notes

Pickled ramps can be refrigerated in their liquid in an airtight container up to 1 month.

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