Edamame, Peas, and Pickled Ramps Pearl Barley Bowl!!!

Pickled Ramps, Edamame, Pea and Pearl Barley Bowl This is possibly one of the healthiest meals I’ve made in awhile… we’ve got our protein, grains, and fermented addition!!! To be honest, though, I was not thinking about health at all when I tried to put this together. However, just last week in we had a “lifestyle modifications workshop”, where I learned about proper nutrition and was mind-boggled at how many vegetable servings we are supposed to have daily (10 servings of fruits + vegetables, with 7 of it being vegetables!!!) I do not get that many vegetables, but I’m going to try my hardest to try. This dish was actually inspired by a pickled green strawberry with edamame at local Asian tapas restaurant Banyan! I’ve had it twice and fell in love with the tangy pickled dish with chilled edamame. Since it’s the crazy ramp season, short in duration but stirring up a frenzy in demand, I decided to pickle some ramps in a quick semi-spicy brine, and then tossed it with chilled edamame, peas, and pearl barley!!!

Pickled Ramps Edamame Pea Pearl Barley | bettysliu-10

Pickled Ramps, Edamame, Pea and Pearl Barley Bowl Pickled Ramps, Edamame, Pea and Pearl Barley Bowl The pickled ramps are the stars of this dish. If you look at this recipe and think, ugh, this will take forever, well… these ramps are worth making, just by themselves! Ditch everything else and just make these pickled ramps. There are still ramps on the markets and you can prolong their season in your abode by pickling them for your satisfaction later. These pickled ramps are tangy and garlicky with a touch of sweet and spice. They’re perfect tossed with anything, packing immense flavor in such tiny morsels. If you’ve cooked with ramps before, you’ll know that a little bit of ramps go a long way, and imagine that flavor intensified by pickling! I’m definitely on the bandwagon for these wild ramps, and I’m not hopping off anytime soon.

Pickled Ramps, Edamame, Pea and Pearl Barley Bowl Pickled Ramps, Edamame, Pea and Pearl Barley Bowl

In fact, I just got back from my Martha’s Vineyard workshop, and this salad was one of the first dishes I served to our guests!!! I did add some five-spice tofu in there (not part of this recipe, but actually it worked really well), and I daresay it was a hit!! It’s refreshing, full of flavor, and super easy to whip together. I’ll save the workshop for a separate post, but since I’m still cross-eyed and exhausted, I’ll just go straight to the recipe.

Pickled Ramps, Edamame, Pea and Pearl Barley Bowl Pickled Ramps, Edamame, Pea and Pearl Barley Bowl

This post is sponsored by bob’s red mill! All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog!!! I’ve loved Bob’s Red Mill since I started baking – it’s my go-to for flour, grains (their farro!!!), sugar (the best turbinado for topping pies), and all things baking related. 

enamelware: farmhouse pottery \ brassware and colander: facture goods \ copper ware: falk USA

Edamame, Peas, and Pickled Ramps Pearl Barley Bowl 

Pickled Ramps
2 lbs ramps, cleaned, green parts separated from white (about 1” past white parts)
1 tbsp salt, more as needed
1 cup rice wine vinegar
1 cup sugar
1 cup water
1 tsp sichuan peppercorns
½ tsp black peppercorns
1 tsp gochugaru (korean chili flakes)
1 bay leaf

Bring vinegar, sugar, salt, water to a boil, let dissolve. Pour in mason jar over ramps. Seal jar. Let cool to room temperature. Then chill in fridge. Let them rest for at least 1 week, but up to a year!


Pearl Barley Bowl
1 cup chopped pickled ramps
1.5 cups uncooked pearl barley
½ cup chopped scallions
1 cup edamame, cooked and shucked
1 cup fresh peas, cooked
3 tbsp fresh lemon juice
1 garlic clove, minced
2 tbsp olive oil
3 tbsp shredded fresh mint
salt and black pepper to taste

¼ cup pistachios, to taste.


Cook barley. Drain and rinse with cool water. Drain.

Combine barley, scallions, , pickled ramps, edamame, peas together. Set aside.

Combine lemon juice, olive oil, salt, pepper, and garlic together. Drizzle over barley edamame mixture. Sprinkle with pistachios. Stir in chopped mint right before serving.


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  • This looks so flavorful and I hear you about the ramps. I too am slowly learning about nutrition in a new way and will try to get those veggies in. I live that you pickled the ramps. Your workshop sounds like it was amazing. Love your photos as always. XoReplyCancel

  • Patr

    First, YUM! This look like something you would throw together for lunch or dinner, when you just want something quick.

    Second, do you only pickle the stems of the ramps or also the green leaves?ReplyCancel

  • This looks amazing! I love your photography! <3 I really wanted to make it to this last workshop but couldn't due to timing issues. I saw your next one is in Italy, so maybe I can convince my husband to take a trip with me there! ; )ReplyCancel

  • Oh how I would have loved to be a fly not he wall at this workshop Betty, just to pick up an ounce of your photography skills! And this bowl. Now we are talking! Give me all the veggies! And the pickled ramps! Amazing. XOReplyCancel

  • Oh wow! Just pinned this recipe and subscribed to your blog. It looks fab! I have to try this! Thank you! have a great Sunday!
    xo Yvonne

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