• 1 bunch Ramps
• 1/2 cup White Wine Vinegar
• 1/4 cup Sugar
• 1 teaspoon Salt
• 1/2 cup Water

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