Description
A seasonal favorite that captures the brief garlic scape harvest in a jar. These crunchy, tangy pickles are perfect for snacking, garnishing cocktails, or brightening up sandwiches and salads. Their mellow garlic flavor and satisfying texture make them a must-try for any pickling enthusiast.
Ingredients
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1 lb garlic scapes, trimmed and cut to fit jars
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2 cups white vinegar (5% acidity)
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2 cups water
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2 tbsp kosher salt
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2 tsp sugar (optional)
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1 tsp black peppercorns
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1 tsp mustard seeds
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1/2 tsp crushed red pepper flakes (optional)
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4 garlic cloves (optional)
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4 sprigs fresh dill or 1 tsp dill seed
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2 pint jars or 1 quart jar, sterilized
Instructions
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Trim the garlic scapes by removing the flower bud and cutting them into 4–5 inch pieces to fit your jars.
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Sterilize your jars and lids by boiling them in water for 10 minutes. Set aside to air dry.
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Place garlic cloves, dill, peppercorns, mustard seeds, and red pepper flakes (if using) at the bottom of each jar.
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Pack the trimmed garlic scapes into the jars, standing them vertically or coiling them to fit snugly.
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In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar are fully dissolved.
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Carefully pour the hot brine over the packed scapes, leaving about 1/2 inch of headspace at the top.
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Tap jars gently on the counter to release air bubbles. Wipe the rims clean and seal with sterilized lids.
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Let cool to room temperature. Store in the refrigerator for up to 3 months or process in a boiling water bath for 10 minutes for shelf-stable storage.
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Allow at least 3–5 days before eating to let flavors develop.
Notes
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Apple cider vinegar can be used in place of white vinegar for a fruitier flavor.
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For a sweeter pickle, increase sugar to 1 tbsp.
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Customize the spice blend with coriander seeds, bay leaves, or chili flakes.
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Refrigerated pickles will stay crisp and flavorful for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes