• chefalisonbiebs

Pickled Ramp Chimichurri

Ramps are a species of wild onion growing across North America during spring and early summer. The season coincides with the beginning of BBQ season which is why I've chosen to make chimichurri. Chimichurri originated in Argentina and Uruguay, usually made in a green (chimichurri verde) or red (chimichurri rojo) version and served with grilled meats. Enjoy my version with grilled steak, chicken, or grilled vegetables!


Pickling: approx. 2.5 hours Chimichurri: approx. 15 minutes

200 grams Ramps

3/4 Cup White Vinegar

1/2 Cup Sugar

1/2 Cup Water

1 Tbsp Salt

Pickling the ramps:

  1. Soak the fresh ramps in ice water for approximately 2 hours, this will help them to stay crisp after pickling.

  2. Remove the ramps, trim off the roots, dry them and place them into a container or mason jar.

  3. In a small pot on medium high heat bring the water, sugar, salt and vinegar to a boil.

  4. Cover the ramps with the boiling liquid, let cool and refrigerate. The ramps will keep in a sealed container for several months in the refrigerator.

*If you plan to make a larger amount of pickled ramps they will keep in the refrigerator for up to 6 months or preserved following safe canning procedures.


1/2 Cup Pickled Ramps

1/4 Cup Italian Flat Leaf Parsley

1/4 Cup Cilantro

1 Clove Garlic

2 Tbsp Olive Oil

1/4 tsp Sea Salt

  1. Remove ramps from the pickling liquid, don't drain them completely, a little of the liquid is good inside the chimichurri.

  2. Chop the ramps with their leaves, italian parsley, and cilantro, measure after they have been chopped.

  3. Shave the garlic thinly and add it to the herbs with the salt and olive oil.

  4. Mix and enjoy with your favorite grilled meat or vegetables!

©Alison MacNeil