Wash and dry the garlic scapes, trimming off any dry ends.
Divide the garlic scapes between 2 pint jars. To arrange them in the jars, twist each scape and nestle it along the edges of the jar, cutting any extra scapes that won’t fit along the outside to fit into the center of the jar if necessary.
Mix together the coriander seed, chile flakes, and peppercorns. Divide evenly between the jars.
In a small pot, bring the vinegar, water, sugar, and salt to a boil. Stir to make sure the sugar and salt have dissolved.
Remove from the heat and carefully divide the brine between the two jars.
Loosely add the lids to the jars and allow to cool to room temperature. Tighten the lids and place in the refrigerator for at least 1 week before using, although the flavor will only improve with time.
Notes
If you don’t have apple cider vinegar, feel free to use white vinegar instead.
For a spicier version, feel free to up the amount of red chile flakes.
I have not tried canning these pickled garlic scapes. For more info on processing pickles, check out my friend Megan’s pickled green beans recipe.