Why It Works Dill seed and black peppercorns accent the scapes instead of masking their natural garlicky flavor. Trimming and twirling the scapes lets you use every section instead of discarding awkward curls. A boiled brine and water bath process makes these shelf-stable instead of fridge-only pickles. For a large portion of my life, I had no idea that garlic scapes existed—like so many of the vegetables that are now a part of my regular pickling routine. My parents were regular users of garlic, but the fact that hard-neck garlic plants issued green curly growth in early spring was entirely unknown to us back then. It wasn't until I joined a CSA in my mid-twenties that garlic scapes found their way to my plate. I started by chopping them up and using them in place of garlic cloves in sautéed greens. Soon, I was turned on to the idea of turning them into a very pungent, vividly green pesto (it's a delicious way to handle them, and I make a point of whizzing scapes into pesto for the freezer every spring).…