Trim the ends of the garlic scapes.

Cut the scapes into lengths that will fit in your pint jar.

Prepare a small boiling water bath.

Place dill seed and black peppercorns in the jar.

Pack the trimmed scapes tightly into the jar.

Combine apple cider vinegar, water, and pickling salt in a pot.

Bring the brine to a boil.

Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace.

Tap the jar lightly to dislodge any air bubbles.

Check the headspace again and add more brine if necessary.

Wipe the rim of the jar.

Apply the lid and ring.

Process in a hot water bath for 10 minutes.

Let the pickles cure for at least a week before eating.

Refrigerate after opening. Pickles will last for several weeks in refrigerator after initial seal is broken.