1 bunch garlic scapes
1/2 teaspoon dill seed
1/4 teaspoon whole black peppercorns
1/4 cups apple cider vinegar
1/4 cups water
1/2 tablespoon salt
Trim the ends of the scapes (both the blossom end and the hard bit that formed at the original cut). Place the dill and black peppercorns in a pint sized mason jar. Pack the trimmed scapes into the jar as well (it's okay if the scapes curl up in the jar).
Combine the vinegar, wa
ter and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim clean and tightly apply the lid and ring.
Prepare a small pot of boiling water. Place jar in a hot water bath for 10 minutes.
Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
Picture and rec
ipe adapted from: https://www.seriouseats.com/recipes/2012/05/pickled-garlic-scapes.html