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Pickled Garlic Scapes

Posted by malna NJ 5/6 (My Page) on
Mon, Jun 24, 13 at 8:53

Hope these taste good - we'll taste test in a couple of weeks.

I adapted a recipe on found on the 'Net which was adapted from the Food in Jars cookbook. The hardest part was choosing what kind of vinegar to use. So we steamed a scape and tasted it with apple cider vinegar, white wine vinegar, red wine vinegar, and tarragon vinegar. The tarragon vinegar was good, but we wanted the scapes to be more flexible in recipes, so we went with white wine vinegar.

Pickled Garlic Scapes
Adapted from Food in Jars (original blog post at
Made 3 - 8 oz. jars


garlic scapes
1/4 teaspoon coriander seeds
1/4 teaspoon mustard seeds
1/4 teaspoon dill seed
a pinch of hot pepper flakes
1/2 teaspoon whole black peppercorns, cracked
1 cup white wine vinegar (7%)
1/2 cup water
1/2 tablespoon pickling salt


1. Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into 3" lengths to fit in the jar.

2. Combine the vinegar, spices, water and pickling salt in a pot and bring to a boil.

3. Pack the trimmed scapes into the jar. Slowly pour the hot brine over the garlic scapes, leaving 1/2-inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

4. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.

Follow-Up Postings:

RE: Pickled Garlic Scapes

Mmm, those look good, malna! Have you eaten scapes before?
I tried garlic scapes this year for the first time, lactofermented with some dill. Wow! I was surprised at the HUGE garlic flavor.
When DH eats some of these, I do a form of self-defense.

RE: Pickled Garlic Scapes

  • Posted by malna NJ 5/6 (My Page) on
    Fri, Jun 28, 13 at 15:31

We love scapes, but I've never tried pickling them before. Usually just grilled, steamed, sauteed or in stir-fries.

I had a good crop last year and expanded our garlic row this year to about 75 plants, so that was just a few too many scapes to eat.

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