Prepare a boiling water bath and sterilize 2 wide-mouth 500ml jars. Add the lids in the last 5 minutes.

Combine the vinegar, 1½ cups water, and pickling salt in a pot. Bring the brine to a boil.

Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jars - usually in half.

Add 1 tablespoon pickling spice and ¼ teaspoon red pepper flakes to each sterilized jar. Pack the trimmed scapes into the jars by stacking the curly parts of the garlic scapes along the jar walls and then pack the straighter ends upright inside. It ends up looking like a curly log cabin.

Slowly pour the hot brine over the garlic scapes in each jar, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles, then use a knife to let all the air bubbles disappear. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.

Let these pickles cure for at least 1 week before eating.