Pickled Ramps 0.500

Goran Kosanovic for The Washington Post

May 6, 2009

Ramps are an aggressively flavored springtime treat, available at some larger grocery stores (such as Wegmans) and farmers markets. Be sure to call ahead for availability. They grow wild in the Appalachian Valley.

Make Ahead: The pickled ramps can be refrigerated in an airtight container for up to 3 weeks.

Servings: 0.5

Yield: Makes 1/2 cup

  • 1/2 cup red wine vinegar
  • 1/2 cup filtered water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon coriander seeds
  • White parts from 10 ramps (root ends trimmed), cleaned


Combine the vinegar, water, salt, sugar and coriander seeds in a small saucepan over medium-high heat. Bring to a boil and cool for a few minutes, stirring until the sugar has dissolved. Remove from the heat.

Place the ramps in a shallow container. Pour the hot pickling liquid over them; when cool enough, place a piece of plastic wrap directly on them, pressing gently to make sure they are evenly covered with the liquid.

Let cool completely (this could take about 1 1/2 hours), then cover and refrigerate for at least 4 hours, especially if they have slightly bulbous ends. If the ramps are tender and thin, they can be ready to eat as soon as they have cooled. Refrigerate for up to 3 weeks.

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Recipe Source

Adapted from chef Daniel Giusti at 1789 restaurant.

Tested by Bonnie S. Benwick.

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