Pickled Ramps
['8 ounces ramp greens (2 handfuls)', '2 dried red chiles', '2 bay leaves', '2 teaspoons fennel seeds', '1 teaspoon black peppercorns', '1 cup white wine vinegar', '1/2 cup sugar', '1 tablespoon kosher salt', '1 cup boiled water']
Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.
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