In a medium saucepan, combine the vinegar, sugar, water, salt and spices and bring to a boil. Reduce the heat and simmer, stirring until the sugar has dissolved. Remove from the heat and set aside.

Bring a large pot of water to a boil and season with salt. Prepare an ice bath. Add the ramps and cook just until tender, no longer than 1 minute. Immediately shock the ramps in the ice water bath.

Divide the ramps between 2 pint jars. Pour the hot pickling liquid over the ramps and seal with a tight fitting lid. Let cool to room temperature and then refrigerate.

The ramps can be stored in the refrigerator for up to 3 weeks.