Heat an outdoor grill to medium-high heat. Toss the ramps in the oil and salt. Using a grill basket, place ramps over flame and cook them until they are slightly charred and wilted.
Remove from heat and allow to cool. Remove leaves from ramps and save for a salad or to garnish a dish. You will use the white ends for pickles. If the ramps are larger, split the whites in half lengthwise.
Combine cider vinegar, water, sugar, honey, mustard seeds and peppercorns in a pot on the stove. Stir to dissolve and remove from heat. Pour hot liquid over the ramps and allow it to sit until they have come to room temperature before serving. Ramps will keep for about a week in the refrigerator.
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