It’s that time again, y’all!  Spring is here.  Our Executive Chef’s Recipe of the Month is Pickled Ramps! We are so lucky to be in a region where ramps bountifully grow.  Try this delicious, onion-y root.  It is absolutely delightful when pickled!

Pickled Ramps


  • 1 tbsp. kosher salt, plus more as needed
  • 2 lb. ramps, cleaned, green leaves trimmed to 1″ past white and red parts
  • 1 cup white wine vinegar
  • 1/2 cup sugar
  • 1/2 cup grenadine
  • 1 tsp. mustard seed
  • 1 tsp. pink peppercorns
  • 1 tsp. white peppercorns
  • ½ tsp. caraway seed
  • ½ tsp. fennel seed
  • ½ tsp. cumin seeds
  • 1 bay leaf


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1. Bring a 4-qt. saucepan of salted water to a boil. Add ramps and cook until crisp-tender, about 30 seconds. Using a slotted spoon, place ramps in an ice bath. Drain and place in a sterilized 1-qt. glass jar with airtight lid.

2. Combine 1 tbsp. salt, all remaining ingredients, and 1 cup water in a 4-qt. saucepan. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, about 2 minutes. Pour mixture over ramps and seal jar. Let cool to room temperature, and then refrigerate up to 2 weeks.

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