8 oz. ramps, trimmed
12 cup plus 2 Tbsp. olive oil
Kosher salt
34 cup rice vinegar
14 cup honey
Coarsely ground black pepper


Light a grill. In a large bowl, toss the ramps with 2 tablespoons of the olive oil and season with salt. Arrange the ramps on the grill, and cook, turning, until lightly charred, 2 to 3 minutes. Transfer the ramps to a glass pint jar, folding them to fit inside, if necessary.
In a 2-qt. saucepan, combine the vinegar with the honey and bring to a simmer over medium heat. Cook until reduced by one-third, about 5 minutes. Pour the vinegar over the ramps along with the remaining 12 cup olive oil, and season with salt and pepper. Seal the jar and let stand until completely cool before serving. Refrigerate for up to 2 months.