This pickled ramp recipe is minimally seasoned so you'll taste mostly ramps along with a bit and sweet and sour tang. Feel free to skip the canning process and just store these in the refrigerator, or process them in a water bath and they'll be shelf stable until opened.
Clean the ramps thoroughly and remove the small roots. Cut off the leaves and reserve them for another use (like ramp pesto or compound butter). If canning, prepare a water bath canner now.
Pack the ramp bulbs into a clean pint mason jar. Arranging them bulb side down and slotting them in helps to fit more into the jar.
Add peppercorns and thyme directly to the mason jar with the ramps.
Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace. Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.
Allow the flavors to infuse for at least a week before eating.