Clean the Ramps

Slice off the string roots at the bottom of the ramps. Wash the ramps well. Slice them a little bit above the point where the white part ends and the green leaves separate out. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves.

Brine recipe

Combine the water, vinegar, maple syrup and salt in a small saucepan. Add the red pepper, and spices. Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.

Fill the Jars

Lay the ramps in with the bulb toward the bottom of the jar.  Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch head space between the top of the ramps and the rim of the jar.

Pour the hot brine over the ramps, covering them completely but still leaving 1/4 to 1/2-inch head space.  Screw on canning lids.

Process in a Boiling Water Bath

Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling (they will be even better after a month). The pickled ramps will keep, unopened, at room temperature for at least 1 year (they are still safe to eat after that but the quality will decline). Once opened, store in the refrigerator.

This recipe was modified from the original which you can find here:
http://foodpreservation.about.com/od/Pickles/r/Pickled-Ramps-Recipe.htm