Trim the bud off each garlic scape (stuff them into the center of each jar, save enough of them to pickle separately, or reserve them for another purpose, like stir fries). Trim off and discard the tough part of the straight end of each garlic scape. Then cut off any remaining straight parts of the scapes and save them to fill the centers of each jar.
Put one bay leaf, one lemon slice, and a ½ teaspoon of peppercorns and mustard seeds into each jar. If you put the bay leaf and lemon slice against the side of the jar, they will make the jar look prettier. Coil the trimmed garlic scapes around the inside of the jar, fitting them in as well as you can. Fill the middle of the jar with the straight bits of garlic scape you trimmed from each one. Fit in as many as you can to fill the jars to within an inch (2.5cm) of the top.
Heat the brine just to boiling in a small saucepan.
Pour the hot brine over the garlic scapes, filling each jar to within a half inch (1 cm) of the top. If you are short of brine, just quickly heat up a bit more vinegar and water in equal amounts to top up the jars.
For refrigerator pickles:
Seal the jars with lids and let them cool, then keep them in the refrigerator for up to 6 months.
If you choose to can the jars, follow this procedure:
Preheat the oven to 310° F (155° C). No, this isn't a typo - the temperature is very specific.
Heat the number of metal snap lids you think you will need in a small saucepan of simmering water.
Wipe the tops of the jars with a clean damp cloth. Add a hot metal snap lid and screw on the metal ring lid just so it is finger tight (as tight as you can get it with just your thumb and index finger).
Place the filled, sealed jars in a baking dish, and heat them in the preheated oven for 10 minutes. Remove them from the oven (with pot holders) and set them onto a tea towel spread on the counter. Don't disturb them until they are completely cooled.
If any jars don't seal (the lids will move up and down if you press on the center), cool them and store them in the refrigerator for up to 6 months. You can tell if the jars are sealed if the lids are sucked down and don't move when pressed. Sealed jars will last in a cool dark place for 2 years or more.
Notes
It is best to use pickling salt for canning and preserving. Pickling salt is pure sodium choride and contains no additives. Regular salt often has anti-caking agents added which can cause the pickling solution to become cloudy or dark. Kosher salt, if it contains no additives, can be used as a substitute for pickling salt, but different brands have different weights per volume, so it is best to weigh them out, or the safety of your pickling brine can be compromised.If you buy a bag of pickling salt, it will keep for years and be handy to have on hand for any type of pickling.