Pickling Ramps

A:

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.

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