Pickled Garlic Scapes
Updated: Jul 16
This is a tasty way to preserve fresh garlic scapes and they really add a unique zing and twist to a Bloody Mary bar!
TIME: 15 minutes prep, 45 minutes total YIELD: 2–3 jars depending on the size of the jars you use RECOMMENDED VARIETY: Fresh garlic scapes
1lb fresh garlic scapes, trimmed with bulb ends removed
2 or 3 teaspoons dill seed, one teaspoon per jar
1 to 1½ teaspoons whole peppercorns, ½ teaspoon per jar
1 to 1½ teaspoons whole coriander seed, ½ teaspoon per jar
¼ to ½ teaspoon red pepper flakes
1½ cups apple cider vinegar
1½ cups water
2 tablespoons pickling salt or kosher salt
3 pint sized, or 2 extra tall pint and a half canning jars
large stock pot for water bath canning
canning tongs and rack
In a large stock pot, start a water bath, bring to a boil.
Trim each end of the scapes, removing the blossoms and reserving them for another canning session, and trimming the tough bottom end off.
Start with a single scape, and trim it to the size of your jar, fitting it in with just over ½" of headspace. Use this scape as your measuring stick, and trim the rest of the scapes to the same length.
Pack the trimmed scapes into pint or tall pint and a half mason jars.
Add 1 teaspoon dill seed, ½ teaspoon peppercorns, and ½ teaspoon coriander seed to each jar. For spicier scapes, add ¼ to ½ teaspoon red pepper flakes.
Mix the water, cider vinegar and salt together in a pot and bring to a boil.
Stir to incorporate the salt.
Pour the hot vinegar brine over the garlic scapes filling to within ½" of the top rim.
Seal each jar with a 2 part canning lid and process in the water bath for 10 minutes for pints and 15 for pint and a half or quart jars.
Wait at least 2 weeks for the pickle flavors to infuse into the scapes before eating. They're best after at least 6 weeks, so try to be patient.