Start a water bath canner and bring it up to a boil.

Trim each end of the scapes, removing the blossoms and reserving them for another use, and trimming the tough bottom end off.  Start with a single scape, and trim it to the size of your jar, fitting it in with just over 1/2 inch of headspace.  Use this as your measuring stick, and trim the rest of the scapes to the same length.

Pack the scapes into pint or tall pint and a half mason jars.  Add 1 teaspoon dill seed and 1/2 teaspoon of peppercorns and coriander seed to each jar.  For spicy pickles, add 1/4 to 1/2 tsp red pepper flakes (optional).

Mix the water, cider vinegar and salt together in a pot and bring to a boil.  Stir to incorporate the salt.

Pour the hot vinegar brine over the garlic scapes in mason jars, filling to within 1/2 inch of the top rim.

Seal with 2 part canning lids and process in a water bath canner: 10 minutes for pints and 15 for pint and a half or quart jars.

Wait at least 2 weeks for the flavors to infuse before eating.  I find they're best at least 6 weeks later, so try to be patient.