1. Cover ramps with cold water and add ¼ cup salt. Let ramps sit in
salt water over night.
2. Drain off water and rinse. Combine vinegar, spices, remaining ¼
cup of salt and sugar in a non-reactive container such as a stainless steel
pot. Bring to a boil, add ramps, bring back to the boil, and reduce heat and
simmer for about 5 minutes.
3. Cool mixture completely and transfer to a glass container. Keep refrigerated.
Pickled ramps are wonderful on sandwiches, or served with pork bar-b-que
