Ramps are quite the trendy food (and have been for years). I’ve only bought them once or twice at the market (I enjoy them, but don’t really get excited about them). This was my first time pickling them. I used a Martha Stewart brine that was ultimately a little on the sweet side for me but it does help balance out their pungent flavor.
1 cup white-wine vinegar
1/2 cup sugar
1 1/4 teaspoons coarse salt
1 teaspoon whole coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
Pinch of crushed red-pepper flakes
3 sprigs fresh thyme
1 bunch ramps
2 cups water
Combine all ingredients except ramps in saucepan. Bring to a boil Add ramps; return to a boil. Simmer for 5-7 minutes. Allow to cool completely. Store in fridge with brine.