Recipe: Pickled Garlic Scapes

SCF fans may remember last year’s joyous discovery: pickled garlic scape martinis. (Irene is brilliant, but we knew that.) Well we didn’t want to let another summer go by without repeating the success. We put these up on Saturday night. They should be ready for cocktails next weekend!

PS: Note that in the background of the photo, there are more garlic plants ready to scape! 


Pickled Garlic Scapes from

1/2 pound garlic spaces (approximately 2-3 bunches)

1 teaspoon dill seed

1/2 teaspoon whole black peppercorns

3/4 cups apple cider vinegar

3/4 cups water

1 tablespoon pickling salt

Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar.

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

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.

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