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Trim ends of scapes, both blossom end and hard bit that formed at original cut, and cut into length that will fit in your jar. Pack as many into a mason or ball jar as you can. Add spices to jar and set aside.
Bring apple cider vinegar, water, sea salt, and sugar to boil, stirring until salt and sugar are dissolved. Carefully pour boiling brine over garlic scapes. Wipe rims of jars, then fix lid tightly into place. Let jars come to room temperature before storing in refrigerator for 6 weeks.