Remove the stringy roots at the bottom of the ramps and then a little above the place where the white section finishes and the green leaves divide. Thoroughly wash the ramps. You'll just pickle the white sections with a bit of the green attached, but preserve the leaves for another dish.

Put two clean 1/2-pint canning jars on their sides. Place the ramps in the jar, white side down. Putting them in with the jar on its side makes it easier to maintain the ramps straight so that they all line up vertically when you set the jar upright.

Cram the ramps in so tightly that you can't fit another ramp in. This will ensure that the ramps remain submerged in the brine rather than floating out of it. Make sure there is 1/2-inch of space between the top of the ramps and the jar rim. If the ramps are excessively tall, they should be trimmed.

Put the water, vinegar, honey, and salt in a small saucepan to make the brine. Stir to mix.

To the liquid mixture, add the chile, allspice berries, mustard seeds, coriander seeds, cumin seeds, and peppercorns.

To the pot, add the chile pepper, allspice, mustard, coriander, cumin, and black peppercorns.

Bring the brine to a boil over high heat. Lower the heat to low and simmer for 5 minutes.

In a saucepan, make the brine.

Pour the boiling brine over the ramps, thoroughly covering them but allowing 1/4- to 1/2-inch headspace. Canning lids must be screwed on.

In a boiling water bath, cook the pickled ramps for 10 minutes.

Before sampling, let the tastes to develop for at least a week. In a month, they will be even better.