Jose Enrique’s Ramp Escabeche

  • Serves

    makes 2 cups

  • Cook

    15 minutes


Chef Jose Enrique gave us the recipe for a springlike version of escabeche, the vinegar-and-olive oil pickling sauce that's used to flavor and preserve everything from fish to vegetables. Enrique chars ramps on a grill pan, then dresses them in a combination of rice vinegar, honey, and olive oil to sweeten and round out the sauce. You can serve them right away, or preserve their garlicky goodness for later: Combine grilled ramps and escabeche in a large glass jar, seal, and store in the fridge. It'll keep for 2 months.


  • 8 oz. ramps, trimmed
  • 12 cup plus 2 Tbsp. olive oil
  • Kosher salt
  • 34 cup rice vinegar
  • 14 cup honey
  • Coarsely ground black pepper


Step 1

Light a grill. In a large bowl, toss the ramps with 2 tablespoons of the olive oil and season with salt. Arrange the ramps on the grill, and cook, turning, until lightly charred, 2 to 3 minutes. Transfer the ramps to a glass pint jar, folding them to fit inside, if necessary.

Step 2

In a 2-qt. saucepan, combine the vinegar with the honey and bring to a simmer over medium heat. Cook until reduced by one-third, about 5 minutes. Pour the vinegar over the ramps along with the remaining 1⁄2 cup olive oil, and season with salt and pepper. Seal the jar and let stand until completely cool before serving. Refrigerate for up to 2 months.

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