Pickled Scapes

Pickled Scapes

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 8


21 stalk(s) Green onion, scallion, ramp (trimmed and washed)
1 tbsp Mustard seeds
1 tbsp Peppercorn (black)
1 tbsp Salt, pickling
3/4 cup Granulated sugar
1/2 cup Vinegar, white
1 cup Water
1/2 cup White wine vinegar


Clean the ramps by cutting off the green tops and washing the white stems well under cold running water. You can keep the green tops for another recipe, but they do not hold up well to pickling.

Bring a large pot of water to a boil over high heat on stove top. Have a large bowl filled with ice water ready nearby.

Drop the ramps into the boiling water blanching them in boiling water for 30-45 seconds. Remove them to the ice water to stop the cooking process.

After the ramps have cooled, drain them, and place them into three pint-sized jars.

In a small saucepan, bring the vinegars, sugar and salt to a boil. Make sure that the sugar and salt fully dissolve. Once the mixture is boiling, add the mustard seeds and the peppercorns. Pour over the ramps in jars, and allow to cool before covering them and moving to the refrigerator.

The ramps will keep for a few weeks.

Nutrition Facts

Per Portion

Calories 108
Calories from fat 14.7
Calories from saturated fat 2.0
Total Fat 1.6 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.6 g
Cholesterol 0.8 mg
Sodium 246 mg
Potassium 129 mg
Total Carbohydrate 22.1 g
Dietary Fiber 1.2 g
Sugars 19.8 g
Protein 1.1 g

Dietary servings

Per Portion

Vegetables 0.7

Energy sources

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