Maryland Department of Natural Resources

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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

Pickled Ramps​

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photo of ramps, fresh and in a jar

Submitted by Chef Opie Crooks

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​​Directions​

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  • Trim greens from ramps; reserve for another use—like pesto!
  • Pack bulbs into a heatproof 1-pint jar.
  • Also add dried red chilies​, bay leaves, fennel seeds, and black peppercorns.
  • Bring white wine vinegar/sugar/salt & 1 cup  of water to a boil in a medium saucepan.
  • Stir to dissolve. Pour over ramps to cover. Seal jar and turn UPSIDE DOWN.
  • Let cool, then chill. Serve after 30 days and before 1 year.

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Find More Recipes​

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​Ingredient​s​

  • 6-8 oz ramps
  • 2 dried red chilies
  • 2 bay leaves
  • 2 tablespoons fennel seeds
  • 1 tablespoon. black peppercorns
  • 1 cup white wine vinegar
  • ½ cup sugar
  • 1 tablespoon kosher salt
  • pinch turmeric (fresh or dried)
  • pinch celery seed
  • pinch coriander seed
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