Pickled ramps

Pickled ramps are so easy to make. Preserve the wild leek flavor all year long. This ramp recipe is so easy even beginner picklers can do it.

Sweet, sour, tangy pickled onions or ramps are a great relish on the side, or topping on BBQ and grilled foods. Ramps are much smaller than leeks, more like scallions, and are most tender and tasty in spring. Like scallions, served raw, they add a pungent bite to many dishes but they truly shine when pickled.

Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes.

6 Ways to Preserve Ramps (Wild Leeks)

(Step by step photos on how to pickle wild leek bulbs or ramp bulbs) [imagebrowser id=20] It’s the end of wild leek or ramp season, and what’s left in some markets are just the bulbs, which last much longer than the entire thing. For these strays, it’s best to pickle and preserve so that you’ll …

A recipe for pickled ramps or other wild onions. These ramps are pickled in a sweet-and-sour pickle, colored with saffron or turmeric.

Only available in the spring, Pickled Ramps (wild leeks) are a way to preserve this wonderful foraged goodness for a while longer!

A simple pickled ramps recipe. Yield: 3 pint jars of pickled ramps, depending on size and age.

Ever had pickled red onions, or grabbed the last garlic clove from the pickle jar? Then pickled ramps are definitely for you! They are sweet and sour, yet still retain a certain pungent garlic flavour, just as any other allium would. Preserve your wild ramp harvest all year long with this easy sweet (and spicy) pickled ramps recipe. Store them in the fridge, or process them in a hot bath.

Chicago style pickled ramp recipe, blanching ramps,