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Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
Pour hot brine over ramps, pushing them down so they are covered by the brine.
Place the lid on the jar and allow to cool to room temperature.
Refrigerate for 1-2 weeks before consuming.