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Ramps, also known as wild leeks are only available in the spring. Pickling is a way to preserve this wonderful foraged goodness for a little while longer!


Total time

0 minutes


  • 1 pound ramps (wild leeks)
  • 2 cups distilled white vinegar
  • 1½ cups water
  • 1½ cups sugar
  • ¼ cup salt (or to taste)
  • 3 bay leaves
  • 1 tablespoon yellow or brown mustard seeds
  • 6 whole allspice berries
  • 1 tablespoon crushed red pepper flakes


  1. Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
  2. Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
  3. Pour hot brine over ramps, pushing them down so they are covered by the brine.
  4. Place the lid on the jar and allow to cool to room temperature.
  5. Refrigerate for 1-2 weeks before consuming.

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