Spicy Pickled Garlic Scapes (Printable)

Tangy, crunchy garlic scapes pickled in aromatic vinegar brine with chili and spices for a bold, zesty condiment.

# What You'll Need:

→ Garlic Scapes

01 - 300 g (about 2 large bunches) fresh garlic scapes, trimmed and cut to fit jars

→ Vinegar Brine

02 - 250 ml (1 cup) distilled white vinegar
03 - 250 ml (1 cup) water
04 - 2 tbsp granulated sugar
05 - 1 tbsp kosher salt

→ Spices & Flavorings

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

# Directions:

01 - Wash the pint jars and lids with hot, soapy water. Rinse well and sterilize by boiling for 10 minutes or running through a dishwasher cycle.
02 - Trim the ends of the garlic scapes and cut to the length of your jars, curling if needed to fit neatly.
03 - Divide garlic scapes, fresh dill (if using), and the dried chilies evenly between the jars.
04 - To each jar, add half each of the peppercorns, mustard seeds, coriander seeds, red pepper flakes, and a bay leaf.
05 - In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt have dissolved.
06 - Carefully pour the hot brine over the packed scapes, ensuring they are completely submerged. Leave about 1 cm (1/2 inch) headspace at the top.
07 - Seal jars with lids, let cool to room temperature, then refrigerate.
08 - Allow to pickle for at least 48 hours before eating. Flavors intensify after one week.

# Cooking Tips:

01 -
  • The way these pickles develop their punchy flavor over a few days feels like magic in a jar
  • They disappear from charcuterie boards faster than anything else I serve
02 -
  • These need to stay refrigerated since they are quick pickles not shelf stable canned goods
  • The scapes will lose some of their bright green color but gain incredible flavor in the process
03 -
  • Packing the scapes tightly prevents them from floating to the top of the brine
  • Let the brine cool slightly before pouring if you are worried about cracking the glass jars

Go Back