Pickled Garlic Scapes
Pickled garlic scapes preserve the fresh garlic flavor of spring right on your pantry shelf. They are crisp and savory straight out of the jar, and they shine on a charcuterie plate or next to a lunchtime sandwich.
Servings: 16 servings, Makes 2 Pints, See Notes
Equipment
- Canning Jars, Lids and Bands
Ingredients
- 1/2 lb garlic scapes about 2 to 3 farmers market bunches
Basic Pickled Garlic Scapes
- 1 1/4 cups water
- 1 1/4 cups vinegar white or cider, 5% acidity
- 1 1/2 Tbsp pickling salt
- 1 Tbsp sugar
- 1 tsp mustard seeds 1/2 tsp per pint jar
- 1 tsp black peppercorns 1/2 tsp per pint jar
Dill Pickled Garlic Scapes
- 1 1/4 cups water
- 1 1/4 cups vinegar white or cider, 5% acidity
- 1 1/2 Tbsp pickling salt
- 1 tsp dill seeds 1/2 tsp per pint jar
- 1 tsp black peppercorns 1/2 tsp per pint jar
- A few fresh dill fronds optional
Bread and Butter Pickled Garlic Scapes
- 2 cups white vinegar 5% acidity
- 1 cup granulated sugar
- 1 Tbsp pickling salt
- 1 Tbsp mustard seeds 1/2 Tbsp per pint jar
- 1/2 tsp celery seed 1/4 tsp per pint jar
- 1/2 tsp ground turmeric 1/4 tsp per pint jar
Spicy Pickled Garlic Scapes
- 1 1/4 cups water
- 1 1/4 cups vinegar white or cider, 5% acidity
- 1 1/2 Tbsp pickling salt
- 1 Tbsp sugar
- 2 to 4 tsp red pepper flakes 1 to 2 tsp per pint jar
- 2 tsp black peppercorns 1 tsp per pint jar
Instructions
- Choose one brine variation from below. Each makes enough to fill about 2 pints, which pickles roughly 1/2 pound of scapes (about 1/4 pound per pint jar).
- Wash the scapes and cut them however you like: short segments, curls, long straight sticks, or separated flower buds. Pack them raw into the jars, leaving 1/2 inch headspace.
- Add the dry spices for your chosen variation directly to each jar, along with a fresh dill frond if making the dill version.
- If canning, prepare a water bath canner now.
- Combine only the liquid brine ingredients in a saucepan: the water, vinegar, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar.
- Pour the boiling brine over the scapes and spices in each jar, keeping 1/2 inch headspace and the scapes submerged. Remove air bubbles, wipe the rims, and set lids fingertip tight.
- For refrigerator pickles, let the jars cool and store in the fridge. Give them at least 2 days for the spices to infuse; they keep at least a month.
- For canning, process in a boiling water bath, adjusting for altitude (see notes). Let jars rest 5 minutes, then cool undisturbed 12 to 24 hours and check seals. Refrigerate any unsealed jars. Sealed jars keep their best quality about 12 months.
Notes
Four Variations: This recipe is four brines in one. Each variation is scaled for about 1/2 pound of garlic scapes and yields roughly 2 pints. Pick one variation and use only its ingredients.
Spices Go in the Jars: Measure the seeds, peppercorns, and pepper flakes dry into each jar, not into the brine. Only the water, vinegar, salt, and sugar go into the pot. For example, in the spicy variation you add 1 teaspoon of peppercorns to each pint jar, which is about 2 teaspoons total for a 2-pint batch.
Use Pickling Salt: Use pickling or canning salt in every variation, not table salt. Iodine and anti-caking agents cloud the brine and can darken the scapes. The salt is for flavor and crispness rather than safety, so you can reduce it to taste.
Use 5% Vinegar: The acidity is the safety control. Do not reduce the vinegar or add extra water. If you run short on brine for the last jar, top it off with more vinegar rather than water so you never lower the acidity.
Scaling: Pack your jars with the raw prepared scapes first so you know how much brine to mix. Plan on a little more than 1 cup of brine per well-packed pint. Cut a brine in half for a single pint, or multiply it for more scapes.
Add-Ins: Whole garlic cloves or sliced onion pickle well alongside the scapes and are a good way to fill out a short jar. For canning, keep at least 50 percent of the liquid as the tested brine.
For Crisp Pickles: Start with young, tender scapes harvested in a tight curl, and pack them in raw. Add Pickle Crisp at 1/8 teaspoon per pint if you like, and avoid over-processing, since extra time in the canner softens any pickle.
Storage: Wait at least 2 weeks before opening a jar so the flavor develops. Refrigerate any unsealed jars for immediate use. Sealed jars keep their best quality on the shelf for about 12 months. Refrigerate after opening.
Altitude Adjustments: For water bath canning, processing times increase at higher elevations. 0 to 1,000 feet: pints 10 minutes, quarts 15 minutes. 1,001 to 6,000 feet: pints 15 minutes, quarts 20 minutes. Above 6,000 feet: pints 20 minutes, quarts 25 minutes.
Nutrition
Serving: 0.25cup | Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 659mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 0.4mg