1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)
1 cup vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)
1 cup water
2 tablespoons canning & pickling salt
1 tablespoon pickling spice mix
2 cloves garlic, split
Trim the ends of the scapes, both the blossom end and the straighter end near the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar and lid. Once the jar is sanitized, place the pickling spice mix in the jar. Pack the trimmed scapes and garlic into the jar.
Combine the vinegar, water 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, apply the lid and ring, and process in a hot water bath for 10 minutes, adjusting for altitude if necessary. Check for seal after 24 hours. Lids should not flex up and down when the center is pressed. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after the initial seal is broken.
All the parts of the scape can be used, even the blossom section for pickling, however, because scapes are naturally curly they can be difficult to wrangle into a jar, so trim the lower section, which is the straightest part of the scape for pickling. Chop up the remainder curly sections and use those for stir fry.