The brine is made up of 1 1/2 cup water, 1 1/2 cup white vinegar, and 2 tablespoons of salt. This amount will make about three pints. Scaled up it’s one part water to one part white vinegar with 2 tablespoons of salt per three cups of solution.
Cut scapes into lengths that will fit into a half pint or pint jar. Cover with brine.
You can hot pack it by boiling the brine and putting it all together hot. But, for myself (and to keep the house cooler) I make small batches in my instant pot and so I put it together cold, heat it up in the instant pot and then pressure can it for 10 mintues.
Water bath for 15 minutes, pressure canner for 10.
Rice Creek Farm 