Pickled Ramps (Garlic Scapes)

Ingredients:

• 8 ounces ramps
• 2 dried red chiles
• 2 bay leaves
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1 cup white wine vinegar
• ½ cup sugar
• 1 tablespoon kosher salt

Preparation:

•  Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.
• Bring white wine vinegar, sugar, 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.
• Do Ahead: Ramps will keep 2 weeks.

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