Pickled Ramps


Sous vide pickling extends the shelf life of your garden’s vegetables. Pickled ramps are the perfect entrypoint to the technique.


1 lb ramps
4 dried bay leaves
4 dried red chili peppers
3 tsp caraway seeds
2 tsp black peppercorns
1 tsp dried juniper berries
1 C white wine vinegar
1 C apple cider vinegar
1 ½ Tbsp kosher salt
1 C granulated sugar



Sous vide circulator
Two 12-oz Mason jars


Prepping time: 5 minutes / Cooking time: 5 minutes (excludes sous vide cooking)


Yields two 12-oz Mason jars of pickled ramps


For the Ramps:

  1. Sterilize open Mason jars. Place the jars in the saucepan and cover with water. Bring the water to a boil, then remove the pan from the heat after 30 seconds. Dry the jars with a clean towel.  
  2. Trim the green leaves from the ramp bulbs and reserve. (You can use them to make pesto.)
  3. Divide the bulbs, bay leaves, red chili peppers, caraway seeds, black peppercorns, and juniper berries evenly into the two Mason jars.

For the Brine:

  1. Bring the vinegars, salt, and sugar to a boil in a saucepan over high heat.
  2. Remove the brine from the heat, and stir to ensure the salt and sugars dissolve.
  3. Cool in the fridge until ready to pickle the ramps.

To Serve:

  1. Pour brine into the sterilized Mason jars with the ramps and spices. The liquid should submerge the ramps fully without reaching the top of the jar. Seal jars with lids.
  2. Cook sous vide at 181.4°F (83°C) for 15 minutes.
  3. If eating immediately, cool at room temperature for 10 minutes, then refrigerate overnight before serving.
  4. The pickled ramps will keep for three to four months unopened in a cool, dark pantry. Once opened, they’ll keep for two months in the refrigerator. 
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions. Featured in Sous-Vide magazine Spring/Summer 2018.

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