Wash the garlic scapes thoroughly. Cut the scapes into lengths that will fit vertically or horizontally into your sterilized quart canning jars.

Prepare the Brine: In a medium, non-reactive saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.

Pack the Jars: Divide the spices (garlic cloves, peppercorns, dill seed, and red pepper flakes if using) evenly among the bottom of the sterilized quart jars. Pack the cut garlic scapes tightly into the jars.

Pour the hot brine over the garlic scapes, ensuring the liquid covers the scapes completely, leaving about 1/2 inch of headspace at the top of each jar.

Remove air bubbles by gently tapping the jars or sliding a thin, non-metallic utensil down the sides. Wipe the rims clean, then secure the lids and bands fingertip tight.

Processing (Optional for Refrigerator Pickles): For long-term storage, process the filled jars in a boiling water canner for 10 minutes, adjusting time for altitude. Otherwise, allow the jars to cool completely on the counter before refrigerating.

Cool and Cure: Let the pickles sit in the refrigerator for at least 1 week before tasting to allow the flavors to fully develop. Store refrigerated pickles for up to 3 months.