Inspired by a recipe from Serious Eats
Unless you have a incredibly well-stocked spice pantry, consider buying a pickling spice blend, which will save you some money and time.
Ingredients 1 C. White wine vinegar
1 C. Sugar
1 C. Bottled water
2-3 T. Pickling spice mix (a combination of mustard, coriander, and fennel seeds, plus peppercorns and bay leaves)
2 Lb. Ramps (wild leeks)
1 T. Salt
Set a pot of salted water to boil.
Prep the ramps by cutting off most of the leaves and the hairy root ends; clean well by submersing in a bowl of water and letting the grit settle to the bottom (as you would clean regular leeks). Once the water is boiling, blanch ramps for about 30 seconds, then immediately shock them by adding to a bowl of ice water; drain well and insert into a glass jar; sprinkle with salt.
Add the vinegar, sugar and bottled water to the pot; bring up to a boil.
Add the spices to the pot and leave on heat for one minute.
Pour brine mixture over ramps; let cool to room temperature and then seal glass jar and refrigerate.