Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan
and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.
Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.
Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.