Pickling Ramps


I did not find a tested recipe for pickling ramps. You could follow an onion recipe and not heat the ramps. I think they would get slimy if heated. If you store the pickles in the refrigerator, then you can experiment with flavors. Taste them after a couple days and see if you like them. Always use at least a 1:1 ratio of vinegar to water. I probably would use mostly vinegar considering the texture of the ramps.

A recipe for the brine for pearl onions is:

  • 5 1/2 cups white (5%) vinegar
  • 1 cup water
  • 2 teaspoons canning salt
  • 2 cups sugar
  • 8 teaspoons mustard seed
  • 4 teaspoons celery seed.

Heat the brine and cool it. Then cut the ramps in chunks and put in brine. This recipe is enough to brine 5 cups of peeled pearl onions so you can adjust the recipe for the amount of ramps you want to pickle.

Good luck.

Was this page helpful?

Related Content from OSU Extension

Ask an Expert

Have a Question? Ask an Expert!

Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

Ask Us a Question