Start by preparing your garlic scapes. Trim off the tough ends and cut them into 4-inch pieces.

In a medium saucepan, combine 1 cup of distilled white vinegar, 1 cup of water, 2 tablespoons of kosher salt, and 2 tablespoons of granulated sugar. Place the saucepan over medium heat and stir until the salt and sugar completely dissolve.

Once the brine is ready, add the spices: 1 teaspoon of black peppercorns, 1 teaspoon of mustard seeds, 1 teaspoon of coriander seeds, and 1 teaspoon of red chili flakes. Toss in the smashed garlic cloves and 1 bay leaf. Simmer everything together for an additional 2 minutes to infuse the flavors.

Remove the saucepan from the heat and let the brine cool for about 10 minutes.

While the brine cools, prepare your jars. Pack the garlic scapes tightly into the jars, leaving a little space at the top for the brine.

Once the brine has cooled slightly, carefully pour it over the garlic scapes in the jars, ensuring that they are fully submerged. If using optional turmeric, stir it into the brine before pouring.

Seal the jars with lids and allow them to cool to room temperature. After they've cooled, refrigerate them for at least 24 hours before tasting.