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Curried Pickled Ramps

Ramp bulbs pickled in a curry brine make a delicious condiment for meats, cheeses and even curry.
Course Condiments & Pickles
Cuisine American
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian


  • 1 cup rice vinegar
  • 1 cup water
  • ¼ cup evaporated cane sugar
  • 2 tablespoons kosher salt (halve if using regular salt)
  • 1 tablespoon curry powder
  • 1 teaspoon cumin seeds whole
  • 1 teaspoon mustard seeds whole black
  • ½ teaspoon turmeric
  • 300 grams ramp bottoms (white bulbs and stems only)


  • Put the vinegar, water, sugar, salt, curry powder, cumin, mustard and turmeric in a non-reactive saucepan and bring to a boil over high heat. Add the ramps and cook for exactly one minute. Remove the pan from the heat and submerge it in a bowl of cold water until it has cooled down.
  • Place the ramps and brine in a jar and allow the ramps to pickle for at least one week before eating.