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Cut green tops off ramps and save for another use. Clean bulbs and stems well, trimming off roots and washing them. Put into a mason jar with any pickling spices you like: peppercorns, a dried chile pepper, fennel seeds, etc. In a saucepan, bring water, vinegar, sugar and sea salt to boil. Pour boiling brine over ramps in jar. Allow to cool, then cover with lid. Store ramps in fridge. They’ll keep at least three weeks.