2-3 Bunches garlic scapes
1 teaspoon Dill Seed
1/2 teaspoon Black Peppercorn (whole)
3/4 cup Apple Cider Vinegar
3/4 cup water
1 tablespoon pickling salt
1 Pint Jar
1. Trim the ends of the scapes, both at the base and the blossom end so that the scapes fit into your jar. Place the dill and peppercorns in the jar. Pack the scapes into the jar.
2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the scapes, leaving about 1/2 inch headspace in the jar. Once the jar is full, tap the jar lightly to dislodge any lingering air bubbles.
3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let the pickles cure for at least one week before eating. The pickles will last for several weeks in the fridge after the seal is broken.
**Quick Pickle Variation**: If you are not interested in storing the pickles for a long time, make a quick pickle! Instead of sealing the jar in a hot water bath, simply hand-tighten the lid, store in the fridge for a week to "pickle" and enjoy!!