Delaware Valley Ramps
Recipes
Pickled Ramps (Wild Leeks) from Gramercy Tavern
4 cups ramps, trimmed of upper green
leaves 
2 cups sugar
2 cups water
6 cups rice wine vinegar
1/3 cup kosher salt
1/4 teaspoon mustard seed
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seed
1/4 teaspoon coriander seed
Mix all ingredients except the ramp stems in a large pot and bring to a boil over high heat.
Remove pot from heat and strain liquid into a large vessel.
Reserve the liquid, allowing to cool at room temperature or in refrigerator.
Discard strained spices.
Place the ramps at the bottom of a large sealable container (preferably glass).
Pour the cooled pickling liquid over the ramps.
Refrigerate sealed container for at least two hours before serving.
Ramps will keep for approximately three weeks.
One of our favorite uses of pickled ramps is in a Rampitini. Make yourself a gin or vodka martini and instead of olives or lemon twist, use a pickled ramp as the garnish.
Potato and Ramp Soup from The Spruce Eats
Ramp and Sausage Risotto from Bon Appétit Test Kitchen
Seared Salmon with Linguine and Ramp Pesto from Bon Appétit Test Kitchen
Hank Shaw's Ramp Pesto
Ramp Leaf Sausage from Forager Chef
Applewood's Chilled Nettle Soup - Not a ramp dish but goes well with other wild foraged ingredients
Send us your own recipes
2 cups sugar
2 cups water
6 cups rice wine vinegar
1/3 cup kosher salt
1/4 teaspoon mustard seed
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seed
1/4 teaspoon coriander seed
Mix all ingredients except the ramp stems in a large pot and bring to a boil over high heat.
Remove pot from heat and strain liquid into a large vessel.
Reserve the liquid, allowing to cool at room temperature or in refrigerator.
Discard strained spices.
Place the ramps at the bottom of a large sealable container (preferably glass).
Pour the cooled pickling liquid over the ramps.
Refrigerate sealed container for at least two hours before serving.
Ramps will keep for approximately three weeks.
One of our favorite uses of pickled ramps is in a Rampitini. Make yourself a gin or vodka martini and instead of olives or lemon twist, use a pickled ramp as the garnish.
Other Ramp Recipes
Ramp Hummus from Delaware Valley Ramps, adapted from Nissa PiersonPotato and Ramp Soup from The Spruce Eats
Ramp and Sausage Risotto from Bon Appétit Test Kitchen
Seared Salmon with Linguine and Ramp Pesto from Bon Appétit Test Kitchen
Hank Shaw's Ramp Pesto
Ramp Leaf Sausage from Forager Chef
Applewood's Chilled Nettle Soup - Not a ramp dish but goes well with other wild foraged ingredients
Send us your own recipes