Pickled Ramps2021-07-08T13:49:17-04:00

Pickled Ramps

Presented by McCoole’s at the Red Lion Inn


  • 1 lb. ramps


  • 1 cup water
  • 1/2 cup red wine vinegar
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1/4 salt 
  • 6 cloves garlic
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. mustard seeds
  • 1 tsp. dill weed
  • 3 bay leaves


Trim roots and tops of greens from ramps, place in a large bowl and set aside. Combine all brine ingredients in a medium saucepan and heat to a low boil, stirring until sugar and salt are fully dissolved. Pour brine over ramps and cool to room temperature. Cover and refrigerate for a minimum of 24 hours; 72 hours is even better. To ensure that the ramps remain fully submerged during brining, the contents of the bowl can also be transferred to a large glass Mason-style jar with lid.  

NOTE: Simultaneously notorious and beloved for their garlicky pungency, these brined wild leeks (allium tricoccum) bring a burst of flavor to everything from fresh seafood to grilled meats, even salads or scrambled eggs. The ramps and brine can also give a wickedly tasty twist to a dirty martini. 


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