|20 garlic scapes|
|2 tsp peppercorns|
|1 cup cider vinegar|
|1 cup water|
|4 tsp kosher salt|
Trim the scapes and either cut into small pieces or curl the whole scapes to fit into a pint jar. Add the peppercorns.
In a saucepan, heat the cider vinegar, water, and salt until the mixture is simmering and the sugar has completely dissolved.
Pour the warm liquid into the jar — make sure the scapes are entirely covered. Seal the jar. When cool, put it in the refrigerator for at least 1 week before serving.