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Ramp Giardiniera

Lisa Kalabokis

Soups & Sides

Ramp giardiniera is the best, most seasonal, spicy, tangy, crunchy, all-star condiment you never knew you needed until now. Put it on hot dogs! Eggs! Tacos! The world (or at least your pantry) is your oyster when you've got a jar of this bad boy on hand.

Download the full recipe + market shopping list.


  • 1# cleaned ramps, cut into 1-2 inch pieces
  • ½ cup green garlic, thinly sliced (optional)
  • 1 cup cauliflower, thinly sliced (use a mandolin if you have it)
  • 2 carrots, shredded
  • 1 jalapeno, thinly sliced (use a mandolin)
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • ¼ cup sugar
  • 2 tablespoons whole black peppercorns
  • 1 bay leaf 
  • 1 tablespoon red chili flake


  1. Combine vegetables and pack into a jar or container with a tight fitting lid. Set aside.
  2. Boil vinegar with remaining ingredients: salt, sugar, peppercorns, bayleaf and red chili flake. Once boiling rapidly, pour over prepared vegetables until they are completely submerged by the brine.
  3. Cover the jar or container with lid and allow to come to room temperature. Store in the fridge for up to 3 months.

Yield: 1 quart.

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