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 Szechuan peppercorns or any other flavorings.
Cool to room temperature, then cover tightly and refrigerate. Pickled ramps are ready in about 1 hour. Serve with everything from steak, eggs, roasted veggies, or eat straight from the jar for a delicious snack!