Trim off the tougher ends of the garlic scapes.
Cut the scapes into 2-inch pieces then rinse and drain.
Place the scapes in a large heat-proof bowl.
In a large pot, pour 6 cups of water and bring them to a boil.
Add ¼ cup salt, stir until dissolved, then take the pot off the heat.
Carefully pour the hot water over the scapes, making sure the scapes are submerged.
Cover the scapes with a plate and set them aside for 3 to 4 days at room temperature. Once the scapes start turning yellow, they’re ready.
Taste one of the scapes; it should be slightly salty. If it's too salty for your liking, give the scapes a quick rinse under cold water. If it's fine, then simply drain the scapes in a colander and set them aside.
In the same large bowl that you used for the scapes, thoroughly mix the rest of the ingredients for the sauce.
Add the red pepper mixture to scapes.
Stir until the pickled garlic scapes are thoroughly coated. Alternatively, you can put on food-safe gloves and work with your hands.
Keep the gloves on and start packing the scapes into a jar.
Pour the rest of the red pepper mixture on top of the scapes. If you don't have gloves, you can use tongs to transfer the scapes instead.
Your spicy pickled garlic scapes are now ready to eat. Store the scapes in the fridge and they’ll last a long time.