Here's What You'll Need
ramps, red wine vinegar, water, granulated sugar, salt, szechuan peppercorns
Wash the ramps very well to remove any dirt. Trim the root ends off each bulb and discard, then cut just below the leafy greens. Reserve greens for another recipe, such as pesto.
Place the ramps in a 2 cup mason jar or container with lid.
Combine vinegar, water, sugar, and salt in a sauce pan, then bring to a rapid boil. Cook until sugar has completely dissolved.
Pour over ramps, then add peppercorns. Cool to room temperature, then cover tightly and refrigerate for up to 2 weeks. Pickled ramps are ready in about 1 hour.