The recipe that I used --
3 1/2 lbs. garlic scapes cut into 3-4 inch pieces
5 cups water
5 cups vinegar
1/2 cup pickling salt
7 hot chili peppers
1/2 teaspoon dill seed per jar
7 wide mouth canning jars, lids and rings
Combine the vinegar, water, and salt in a pot and bring to a boil. Turn off the heat. Place one hot pepper and 1/2 teaspoon of dill seed in the bottom of each of the hot sterilized jars. Pack the scapes into the hot jars. Ladle the hot vinegar/water/salt mixture into the sterilized jars, using a wide mouth plastic funnel leaving 1/2 inch headspace. Wipe rims with a clean white cotton cloth or paper towel. Apply prepared lids and rings; tighten gently. Process in a boiling water bath canner, following manufacturer’s instructions, for 10 minutes. Remove jars to a wire rack to cool completely. Wait 2 weeks before enjoying the pickles to give them time to develop their full flavor. You can store the pickles in a cool dry place for up to one year.
7 pints of pickled garlic scapes.
I ended up with 22 pints of pickles. These must be good for you, ya think? They are delicious.