As I'd mentioned, ramp bulbs are ideal here, but any small onion bulb will work. Use your ingenuity. The flavors here are sweet-and-sour, and you can in fact taste the saffron. Use turmeric or curry powder if you can't get saffron. This recipe makes about 2 pints.
1 1/4poundsof ramp bulbs,garlic cloves or pearl onions
2cupsdistilled or white wine vinegar
1sprig of fresh thyme
Put the thyme sprig in a clean quart jar. Make sure you have an unused lid for the jar; they only seal properly once.
Get your canning pot ready. Put a layer of old canning jar rims on the bottom of the pot, or a vegetable steamer -- something to keep the bottom of the jar off the bottom of the pot. Pour in enough hot tap water to cover the jar by about 1 inch. Put it on your most powerful burner and kick the spurs to it.
Meanwhile, pour the vinegar and water in another pot and crumble the saffron into it. Pour the salt in and turn the heat to medium-high. Once the vinegar mixture is hot, pour in the honey and stir to combine. When the vinegar mixture is simmering, add the ramp bulbs and boil 2 to 3 minutes.
Pack into the jar, making sure to not overfill -- there's a line on the jar marking the proper headspace. Wipe the rim of the jar with a clean cloth or paper towel and seal.
Submerge the jar in the boiling water of the canning pot for 10 minutes. Wait at least 1 week before eating. Sealed, the pickles should last a year. Refrigerate after opening.