Pickled scapes may be made and eaten in a week (they will last several weeks in the refrigerator) or canned by hot water bath method and stored for winter or spring use.
12-18 garlic scapes
1 sprig fresh dill
3/4 cup apple cider vinegar
3/4 cup water
1 tablespoon pickling salt
1/2 pint or pint sized canning jar
canning pot or pot which is at least 4 inches taller than your jars
Fill pot of water, so that water will cover jar at least 1 inch. Heat water to boiling.
Combine vinegar, water, and pickling salt in a pot and bring to a boil.
rim off tops of scapes (pointy white blossoms that are too tough to eat). Cut scapes into lengths that fit into your jars. Pack scapes into jars tightly. Slowly pour hot brine over scapes, leaving 1/2 inch headspace above scapes. Tap the jar or run a clean butter knife around edge of jar to make any air bubbles rise to top. Add more brine if needed. Wipe rim. Put canning lid and ring on jar. Process in hot water bath for 10 minutes.