The BEST Dill Pickled Wild Ramps
Wild ramps, leeks, garlic, it's all the same thing. This recipe is so simple and quick and in my opinion, one of the best ways to preserve and pickle your wild garlic. This recipe results in crisp, dilly, savoury pickled ramps with a nice earthy undertone from the coriander and peppercorn.
1 lb wild garlic ramps, leeks, garlic
1 cup water
1 ½ cups white vinegar
1 ¼ tbsp salt course, kosher, pickling
1 tsp whole peppercorn per jar
1 tsp mustard seed per jar
1 tsp coriander seed per jar
2 springs dill per jar
1 tbsp crushed red pepper optional, only for spicy
Instructions
After picking and cleaning your wild ramps, prepare them for the jar by removing any roots or leaves.
Add your wild garlic/ramp/leek bulbs into your clean jars.
Bring the water, vinegar and salt to a boil.
In each jar, add your peppercorn, mustard seed, coriander seed, springs of dill and your crushed red peppers.
Fill each jar, leaving space, with your hot vinegar mixture. Seal. Boil to vacuum seal, and ENJOY in at least 4 weeks.
The BEST Dill Pickled Wild Ramps
Equipment
- 4 8 oz jars you can use any size variation of jar size(s) but be mindful that the recipe should be adjusted based on the size of jar you are using
Ingredients
- 1 lb wild garlic ramps, leeks, garlic
- 1 cup water
- 1 ½ cups white vinegar
- 1 ¼ tbsp salt course, kosher, pickling
- 1 tsp whole peppercorn per jar
- 1 tsp mustard seed per jar
- 1 tsp coriander seed per jar
- 2 springs dill per jar
- 1 tbsp crushed red pepper optional, only for spicy
Instructions
- After picking and cleaning your wild ramps, prepare them for the jar by removing any roots or leaves.
- Add your wild garlic/ramp/leek bulbs into your clean jars.
- Bring the water, vinegar and salt to a boil.
- In each jar, add your peppercorn, mustard seed, coriander seed, springs of dill and your crushed red peppers.
- Fill each jar, leaving space, with your hot vinegar mixture. Seal. Boil to vacuum seal, and ENJOY in at least 4 weeks.
