Recipe by William Dissen of the Market Place in Asheville, North Carolina
1 tablespoon black peppercorns
1 teaspoon mustard seed
½ teaspoon caraway seed
½ teaspoon fennel seed
½ teaspoon cumin seed
2 pounds ramps, cleaned, green leaves cut to 1 inch above red stem
1 tablespoon Kosher salt
1 cup white wine vinegar
1 cup sugar
2 bay leaves
Bring a medium pot of heavily salted water to a boil. Prepare an ice bath and set aside.
In a sauté pan, toast peppercorns, mustard seed, caraway seed, fennel seed, and cumin seed.
Add ramps to the boiling water and cook for 30 seconds, so they're still crisp but tenderized. Using a slotted spoon, transfer ramps to an ice bath to cool. Drain and place ramps into a sterilized quart glass jar with lid.
In a small pot, bring the remaining ingredients and the toasted spices to a boil over high heat, stirring to dissolve the salt and sugar, about 2 minutes. Immediately pour mixture over ramps and seal the jar. Allow ramps to cool to room temperature. Keep in refrigerator.