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Prepare a small boiling water bath and two pint jars. Divide the dill seeds and black peppercorns between jars, then pack trimmed scapes into jars.
In a small pot, combine vinegar, pickling salt, and 1 cup plus 2 tablespoons (280ml) water and bring to a boil over high heat. Slowly pour hot brine over the garlic scapes, leaving ½-inch headspace at the top of each jar. Once jars are full, tap jars lightly to dislodge any air bubbles. Check headspace again and add more brine if necessary.
Wipe rims, apply lids and rings, and process in a hot water bath for 10 minutes. Let pickled scapes cure for at least a week before eating. Pickled scapes will last for 3 weeks in refrigerator after initial seal is broken.