Pickled Wild Ramps (Leeks)


  • 1 ¼ cup white vinegar
  • 1 cup water
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ pound wild ramps
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 2 teaspoons mustard seed
  • 1 teaspoon black peppercorn


  1. Add vinegar, honey, salt and water to a medium pot. Bring to a simmer.
  2. Trim the root ends from the ramps and peel the outer skin. Cut tops of ramps to fit in the jar.  
  3. Add oregano, bay leaves, mustard seed and peppercorns to the jar. Add ramps to the jar.
  4. Pour the hot vinegar pickling liquid into the jar, covering the ramps.  
  5. You can process via water-bath for 10 minutes if desired. Will keep without canning in the refrigerator for quite some time.
  6. You can pickle with the green tops or use the tops in salads, soups, pesto and a variety of other recipes.