Clean the ramps by cutting off the green tops and washing the white stems well under cold running water. You can keep the green tops for another recipe, but they do not hold up well to pickling.

Bring a large pot of water to a boil over high heat on stove top. Have a large bowl filled with ice water ready nearby.

Drop the ramps into the boiling water blanching them in boiling water for 30-45 seconds. Remove them to the ice water to stop the cooking process.

After the ramps have cooled, drain them, and place them into three pint-sized jars.

In a small saucepan, bring the vinegars, sugar and salt to a boil. Make sure that the sugar and salt fully dissolve. Once the mixture is boiling, add the mustard seeds and the peppercorns. Pour over the ramps in jars, and allow to cool before covering them and moving to the refrigerator.

The ramps will keep for a few weeks.