Pickled Ramps

1. 1
   If the ramps are very young and tender, you can leave the green tops on; if they are mushy or dried out, slice off the tops about 1/4 inch above where the stem turns white. (If the ramps are more mature and have a large bulb, blanch them briefly in salted water before pickling.)
2. 2
   Trim away the roots. Peel away any dried or dirty layers and rinse several times to remove dirt and debris. Place ramps in a large heatproof, nonreactive bowl.

For the pickling brine:

1. 1
   Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar is dissolved, then pour over ramps. (It might seem like there’s not enough brine, but don’t worry—once the ramps wilt there will be more than enough.)
2. 2
   Let the ramps cool to room temperature, then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight.