Spicy Pickled Garlic Scapes (Printable Version)

Tangy garlic scapes pickled in spiced vinegar brine for a crunchy, bold condiment.

# What You'll Need:

→ Garlic Scapes

01 - 1.3 pounds fresh garlic scapes, trimmed and cut to fit jars (about 2 large bunches)

→ Vinegar Brine

02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Spices & Flavorings

06 - 1 teaspoon black peppercorns
07 - 1 teaspoon mustard seeds
08 - 1 teaspoon coriander seeds
09 - 1/2 teaspoon red pepper flakes
10 - 2 small dried chilies, whole or sliced
11 - 2 bay leaves
12 - 4 sprigs fresh dill (optional)

# How To Make:

01 - Wash pint jars and lids thoroughly with hot, soapy water. Rinse well and sterilize by boiling in water for 10 minutes or run through a complete dishwasher sanitize cycle.
02 - Trim the tough ends from garlic scapes and cut them to the height of your jars. Curl the scapes gently if necessary to fit them neatly inside.
03 - Distribute the trimmed garlic scapes evenly between both jars. Add fresh dill sprigs if using and place dried chilies throughout.
04 - Divide peppercorns, mustard seeds, coriander seeds, and red pepper flakes equally between the jars. Place one bay leaf in each jar.
05 - Combine vinegar, water, sugar, and salt in a saucepan over medium-high heat. Bring to a boil while stirring continuously until sugar and salt dissolve completely.
06 - Carefully pour the hot vinegar brine over the packed scapes, ensuring they remain completely submerged. Maintain 1/2 inch headspace at the top of each jar.
07 - Secure lids tightly on jars. Allow to cool completely at room temperature, then transfer to refrigerator.
08 - Refrigerate for at least 48 hours before consuming. Flavor development continues to improve over one week of pickling time.

# Expert Tips:

01 -
  • The scapes keep their satisfying crunch even after weeks in the brine, making them impossibly addictive straight from the jar
  • They are the secret weapon that elevates an ordinary cheese board into something people actually ask about
  • You can make a whole batch in under thirty minutes and feel like you accomplished something impressive
02 -
  • These are refrigerator pickles, not shelf-stable canned pickles, so they must live in the fridge and will not be safe at room temperature
  • The scapes will lose their bright green color and turn an olive shade after pickling, which is completely normal and does not affect the taste
  • Always use a clean fork to remove pickles from the jar rather than your fingers to prevent introducing bacteria
03 -
  • Use wide-mouth pint jars if possible because they make packing the curly scapes significantly easier
  • If the scapes seem too tough, blanch them in boiling water for thirty seconds before pickling
  • The brine can be reused for a second batch of scapes, though the flavor will be slightly milder

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