Wash and clean the ramps. Remove any remaining taproots from the wild leeks, as well as any dirty, clinging sheath. Remove the leaves and save for another purpose (they can be pickled too). Any healthy taproots can be planted in your yard.
Pack the pint jars full of ramp bulbs, leaving ½ inch headspace. Allow them to come to room temperature.
Bring the water, vinegar, salt, sugar and spices to a boil.
Pour the bring over the ramps in the jars right up to the brim (you don't have to leave as much room as you won't water bath can them). The brine must be boiling hot.
Screw the lids on tight, then turn upside down and allow to cool. After cooling, the ramps will be shelf stable just like if they were water bath canned.
Alternatively, store the ramps covered in their liquid in your fridge, without canning. They'll last a long time, at least until next ramp season.
Video
Notes
Vinegars
It's important to use rice wine vinegar here. Apple cider vinegar, champagne or white wine vinegar can all make your ramps turn blue.
Sugar
You can cut the sugar down to ¼ cup if you like, or use a substitute.
Myeongi (Korean Pickled Onions)
For the Korean pickled onions, use the following proportions. Put the whole ramps in a bowl, add the hot liquid and wrap the top in cling film to catch steam until wilted, then store in the fridge covered in the liquid. For one pint jar you'll need:
½ cup soy sauce
½ cup water
½ cup rice wine vinegar
½ cup sugar
6 oz ramps with attached leaves, or just leaves and stems