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Prepare for water bath canning. Sterilize jars in oven at 250F degrees for 30 minutes.
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Rinse garlic scapes well and cut into 4″ lengths. Note: Use the bottom 8+” of the scapes ~curly bits included
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In a stainless steel (or non-reactive saucepan) combine vinegar, water, and salt. Bring to a boil.
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Remove hot sterilized jars from the oven and add 1/2 tsp dill seed, 1/4 tsp black peppercorns, and 1/4 tsp red chili fakes to each jar.
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Tightly pack garlic scapes into jars.
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Ladle hot brine into each jar leaving 1/2″ headspace.
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Remove air bubbles, top up with brine (if necessary), wipe rims, center lids on jars, and tighten rings to finger tip tight.
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Process for 15 minutes in boiling hot water bath. Remove lid, let stand for 5 minutes, and remove jars to a folded towel.
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Let cool, check seals, label, and store in a cool space.