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Ramp (wild leeks) season typically marks the end of sugaring for us here in Vermont, but we have discovered over the years that the two seasons can be sweetly savored together when served with traditional Sugar On Snow and donuts!


6 TO 8

Prep time


Cook time



  • 1 1/2 cups champagne vinegar​
  • 1/2 cup Vermont apple cider vinegar​
  • 3/4 cup pure Vermont maple sugar​
  • 1 tablespoon kosher or sea salt​
  • 1/2 pound ramps, bulbs and leaves​
  • 12-16 medium sized shrimp, thawed and cooked​
  • 4 whole cloves garlic, peeled​
  • 2 sprigs of fresh thyme​
  • 2 sprigs of fresh dill​
  • 1 lemon, quartered and seeds removed​
  • 2 tablespoons yellow mustard seed​
  • 2 tablespoons black peppercorn​
  • 2 tablespoons coriander
  • 2 tablespoons dill seeds​​


  1. Place both vinegars, maple sugar and salt in a small pot and bring to a boil.
  2. Trim the root end of the ramps and peel off the outer layer (usually slimy).
  3. In a quart jar, add the ramps (place them vertically if you have a taller jar or horizontally if you have a shorter jar), shrimp, fresh herbs and dried seeds.
  4. Pour the hot vinegar pickling liquid into the jar.
  5. Once cooled, squeeze the fresh lemon to the pickling liquid and submerge the rinds.
  6. Cover and refrigerate for a minimum two hours before serving chilled. Enjoy them by themselves, as a side dish or with traditional Sugar On Snow and donuts!

Notes: Pickles must be eaten within 2 days – they are not meant to be canned for a long period of time.



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