Ingredients

• 8 ounces ramp greens (2 handfuls)
• 2 dried red chiles
• 2 bay leaves
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1 cup white wine vinegar
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 1 cup boiled water

Instructions

1. Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
2. Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.