Bring a 4-quart saucepan of salted water to a boil.
Add ramps and cook until slightly tender, about 30 seconds.
Using a slotted spoon, place ramps in an ice bath.
Drain and place them in a sterilized 1-quart glass jar with airtight lid.
Pour out the boiling water and combine 1 tablespoon salt, 1 cup water, vinegar, sugar, mustard seed, peppercorns, caraway seed, fennel seed, cumin seed, and bay leaf in the saucepan.
Bring to a boil over medium-high heat and cook, stirring, until the sugar dissolves, about 2 minutes.
Pour mixture over the ramps and seal the jar.
Let cool to room temperature and refrigerate for up to 2 weeks.