Garlic scapes are the flower stock that garlic sends up in mid-summer. As they grow they curl once around. It is best to snap them off when this happens, before they get woody. They taste just like garlic and there is so many yummy things you can do with them. You can grill them and make pesto out of them. You can chop them up in salads and stirfrys. I like to make pickles out of them and enjoy them during the long, cold winter months. They make a nice treat especially for the holidays. Enjoy!
Harvest and wash garlic scapes. Trim off the tops above where the flower is forming.
In the bottom of clean, dry pint jars add 1/4 tsp crushed red pepper, 1/4 tsp whole peppercorns, 1 tbsp dill.
Pack raw garlic scapes into jars. Coil and push them in tightly, careful not to let them go above the level of where the brine will be in there jar (the fill line).
Boil together: 2 1/4 cup water, 2 1/4 cup apple cider vinegar, 1/4 cup kosher salt. (This is enough mixture to cover approximately three pint jars.)
Pour hot brine into jars up to fill line.
Use a clean paper towel to wipe around the mouth of the jars and insure no moisture is present. Cap and hot water process.
Enjoy in 2 or more months.