- Bring a medium pot of heavily salted water to a boil. Prepare an ice bath and set aside.
- In a sauté pan, toast peppercorns, mustard seed, caraway seed, fennel seed, and cumin seed.
- Add ramps to the boiling water and cook for 30 seconds, so they’re still crisp but tenderized. Using a slotted spoon, transfer ramps to an ice bath to cool. Drain and place ramps into a sterilized quart glass jar with lid.
- In a small pot, bring the remaining ingredients and the toasted spices to a boil over high heat, stirring to dissolve the salt and sugar, about 2 minutes. Immediately pour mixture over ramps and seal the jar. Allow ramps to cool to room temperature. Keep in refrigerator.