Ramps are one of the most exciting signs of spring at the farmers market—but their season is short.
After picking up a bundle at the Frankfort Farmers Market, I like to use a few fresh and pickle the rest so I can enjoy them a little longer.
Pickled ramps are tangy, slightly sweet, and incredibly versatile—perfect for adding a pop of flavor to everyday meals.
What Are Ramps?
Ramps are a wild spring onion with a bold, garlicky flavor. Because they’re only available for a few weeks each year, preserving them is a great way to make the most of your farmers market haul.
Ingredients
- 1 bunch ramps, cleaned and trimmed
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- Optional: peppercorns, bay leaves, chili flakes, garlic clove
Instructions
- Bring vinegar, water, sugar, and salt to a simmer.
- Place ramps in a clean jar along with any optional add-ins.
- Pour the hot brine over the ramps until fully covered.
- Let cool, then refrigerate.
They’re ready in 24 hours, but even better after a few days.
Ways to Use Pickled Ramps
- Add to sandwiches or burgers
- Chop into salads or grain bowls
- Serve on charcuterie boards
- Top avocado toast or sourdough
- Pair with eggs or roasted vegetables
Storage
Keep refrigerated and use within 2–3 weeks for best flavor.
Final Thoughts
Pickling ramps is one of the easiest ways to extend their season. It takes just a few minutes and gives you a bright, punchy ingredient to use long after the market stand is gone.
Want To See What Else I Made from My Farmer's Market Haul?
Ramp Pesto Pasta ready in under 30 minutes
Black Garlic Butter perfect for adding flavor to veggies, potatoes, or topping a steak