Pickled ramps

Ramps are one of the most delicious harbingers of springs. They're wild onions (technically wild leeks) with a oniony-garlickly flavor, found in the mountains of the Eastern US.

I got a handful from work, and decided to pickle them. (Just the white bulb gets pickled--I saved the green tops for another use.) You can find them at farmer's markets and the occasional upscale grocery store.

From Serious Eats:

1 pound ramps, carefully washed, ends trimmed
1 1/2 cups white wine vinegar or rice vinegar
1 1/2 cups water
1 1/2 cups sugar
1/4 cup salt
3 bay leaves
1 tablespoon yellow or black mustard seed
6 allspice berries
1 pinch red pepper flakes

Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved. Pour hot brine over ramps (it should fill the jar completely, if you have excess, discard). Screw on lid and allow to cool at room temperature. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.