Place ramps and pink peppercorns in a quart size mason jar. Toast mustard seeds and fennel seeds in a pan until fragrant. Bring wine, vinegar, sugar, salt and toasted seeds to a boil. Once salt and sugar have dissolved remove from heat and pour over the ramps.
Seal jar and let cool, store in the refrigerator for 24 hours, then enjoy!
* Substitute shallots if ramps are not available. Reduce sugar to 1-1/2 tablespoons, since shallots tend to be a little sweeter than ramps.