Remove the leaves from the ramps, dice the leaves into ½ inch squares, slice the stems into ¼ inch slices, reserve both separately.
Wash and clean the morels, then cut into ½ inch rounds. Warm the ¼ cup of oil, then add the morels, salt and heat until they wilt.
Add the ramps, ramp leaves and vinegar, cook for another minute or two, then double check the seasoning for salt, transfer the mixture to a pint jar, top off with the additional oil, and allow to cool.
Label, date, and refrigerate until needed. Enjoy the preserves within two months.
Notes
If you want to can these in a water bath, you can, but I wouldn't can big batches of morels unless I got a banner year. I can only remember one year where I canned 6 or so pints of pickles as well as eating and drying them.
I suggest eating these a week or so after you make them, I kept mine in the fridge for an extended period for research.