Trim the scapes of the tougher portions. Cut into 2-inch sections. Rinse and drain. Place in a large heat-proof bowl.

In a large pot, bring 6 cups of water to a roiling boil. Add 1/4 cup salt and stir until dissolved. Take the pot off the heat.

Carefully pour the hot water over the scapes. Make sure the scapes are submerged. Cover the scapes with a plate and set aside for 3-4 days at room temperature. This will take away some of the bite and bitterness and soften the scapes. Once the scapes start turning yellow, they are pretty much ready.

Sample one of the scapes. It should be slightly salty. If it's too salty for you, then give it a a quick rinse under cold water. If it's okay, just drain the scapes in a colander and set aside.

In the same large bowl that you used for the scapes, mix the remaining ingredients for the sauce until thoroughly combined.

Spoon the red pepper mixture into the bowlful of scapes. Stir until the scapes are thoroughly coated. If you have food-safe gloves, put a pair of those on and get your hands into the mixture.

Keep those gloves on and start packing a large clean jar with the scapes. There will be an excess of the red pepper mixture. Just pack the remaining mixture on top of the scapes. If you don't have gloves, you can use tongs to transfer the scapes from the bowl into the jar.

The scapes are ready to eat right away. Keep the scapes refrigerated and they will last you a long time!