These are made with a standard Medium Syrup, scapes are a low acid food, they must be preserved with salt, acid (vinager) or sugar, or you could ruin them texture wise with pressure canning 😛 I highly recommend keeping that flavour and texture alive with water bath canning.
5 cups water, 3 and half cups of sugar, four cups worth of apple mint leaves. Collect your leaves, wash, no stems, bruise them a bit to help release the mint flavour, and add them to a pot that has water and sugar on med heat, bring to a gentle simmer, turn down and simmer for five min, lets sit for another five, strain out the mint leaves.. bring back up to a boil for jarring up.
Tip and tail your garlic scapes, wash them well in cool water, then drain and cut them into two to four inch pieces, this really does need to be a big flexable as size and curl effects the cutting.
Prep your jars, lids and your canning pot as per normal, when you remove the hot jar, put your three to five whole black pepper and two cloves per jar, one inch by one inch horse radish, fill the jar with garlic scapes, fill to half a inch from top, then add the mint syrup to half a inch from the top, wipe your lip, lid and seal, into the hot water bath for ten min.
Out and onto the towel, allow to sit for a full 24 before moving, can be used within a week but ideally let it cure for at least a month, these are sweet, with a bit of heat, crunchy and awesome!
Made five pints. We made these last year and loved them, so needed to make more for this coming year..