Pickled Ramps, Rhubarb and Radishes, aka Spring, Preserved

  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: 3 pint jars 1x



 Pickling Solution:

  • 1.5 cups apple cider vinegar or white wine vinegar
  • 1.5 cups water
  • 4 tbsp raw unrefined sugar or honey
  • 1 tbsp sea salt
  • Optional aromatics: bay leaf, mustard seeds, fennel seeds, peppercorns, cardamom pods, cloves


  • 1 bunch ramps, cleaned and ends and leaves trimmed (save those leaves for another use, like pesto!) — about 3/4 cup
  • 1 bunch radishes, cleaned and thinly sliced — about 1 1/4 cups
  • 3 stalks rhubarb, trimmed and sliced into 1/4 inch pieces — about 2 cups

 Aromatics: bay leaf, mustard seeds, fennel seeds, peppercorns, cardamom pods, cloves, red pepper flakes 



  1. In a small saucepan, combine vinegar, water, sugar and salt. Bring mixture to a boil, stirring to dissolve sugar or honey. Remove from heat.
  2. Pack vegetables into pint-size jars (you may need a larger jar for the rhubarb), along with any aromatics you desire. Pour pickling solution over the vegetables to cover.
  3. Allow jars to cool — at least 15 minutes. Serve right away or seal jars and store in the fridge for up to two weeks.


  1. If you don’t want to pickle three different vegetables, feel free to cut the pickling solution by half. 
  2. For aromatics, you can get creative! I used cardamom pods for the rhubarb, mustard seeds for the radishes and bay leaves and fennel seeds for the ramps.