2¼ cups vinegar (min 5% acidity) ¼ cup pickling salt 2 cloves garlic, slivered 1 tsp dill ½ tsp chili flakes ¼ tsp cumin (optional) ¼ tsp coriander (optional) ¼ tsp whole allspice berry (optional) New canning lids Clean hot mason jars, enough to fit your leek haul
Combine all in the ingredients (minus the ramps) in a saucepan with 2¼ cups water. Boil over medium stirring to dissolve salt, do not boil past the point where the salt has dissolved. Acetic acid evaporates faster than water, and overboiling can upset the water:vinegar ratio.
Boil the jars and simmer NEW lids. Into hot jars, pack the (cleaned and trimmed) ramp bulbs pretty tightly. Fill with the vinegar solution leaving ½ to ¾ inch headspace between the rim and the top liquid (try to distribute spices evenly). Use a long clean chopstick or other kitchen implement to gently remove any air bubbles.
Process in a hot water bath for 10 minutes, turn off heat and leave them in the water for 5 more minutes. Remove and cool for 4 to 6 hours and then allow to season in cool dark place for 4 weeks, after which they are good for at least a year so long as the jar has sealed properly (otherwise, eat them within the next few months and store in the fridge). Refrigerate after opening.