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Pickled Ramps

Pickled Ramps

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 pints


  • 1 cup natural rice wine vinegar
  • 1 cup turbinado sugar
  • 1 cup water
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 1 teaspoon anise seed
  • 1 teaspoon white peppercorns
  • 1/2 teaspoon crushed red pepper
  • 6 cardamom pods
  • 3 pounds ramps, cleaned, trimmed and tops removed


  • In a medium saucepan, combine the vinegar, sugar, water, salt and spices and bring to a boil. Reduce the heat and simmer, stirring until the sugar has dissolved. Remove from the heat and set aside.

    Bring a large pot of water to a boil and season with salt. Prepare an ice bath. Add the ramps and cook just until tender, no longer than 1 minute. Immediately shock the ramps in the ice water bath.

    Divide the ramps between 2 pint jars. Pour the hot pickling liquid over the ramps and seal with a tight fitting lid. Let cool to room temperature and then refrigerate.

    The ramps can be stored in the refrigerator for up to 3 weeks.

Recipe Details