Place ramp bulbs, dried chiles, bay leaves, fennel seeds, and black peppercorns in a clean, heatproof pint jar.

Make the Brine

In a small saucepan, combine white wine vinegar, sugar, kosher salt, and water. Bring to a boil, stirring until the sugar and salt fully dissolve.

Carefully pour the hot brine over the ramps and spices in the jar until fully submerged.

Seal tightly and allow to cool completely at room temperature.

Transfer to the fridge and let the flavors develop for at least 24 hours before using.