Spicy Pickled Garlic Scapes With Vinegar (Printable version)
Tangy garlic scapes pickled in spicy vinegar brine with aromatic spices for crunch and zest.
# What you'll need:
→ Garlic Scapes
01 - 300 g (about 2 large bunches) fresh garlic scapes, trimmed and cut to fit jars
→ Vinegar Brine
02 - 250 ml (1 cup) distilled white vinegar
03 - 250 ml (1 cup) water
04 - 2 tbsp granulated sugar
05 - 1 tbsp kosher salt
→ Spices & Flavorings
06 - 1 tsp black peppercorns
07 - 1 tsp mustard seeds
08 - 1 tsp coriander seeds
09 - 1/2 tsp red pepper flakes
10 - 2 small dried chilies, whole or sliced
11 - 2 bay leaves
12 - 4 sprigs fresh dill
# Directions:
01 - Wash the pint jars and lids with hot, soapy water. Rinse well and sterilize by boiling for 10 minutes or running through a dishwasher cycle.
02 - Trim the ends of the garlic scapes and cut to the length of your jars, curling if needed to fit neatly.
03 - Divide garlic scapes, fresh dill (if using), and the dried chilies evenly between the jars.
04 - To each jar, add half each of the peppercorns, mustard seeds, coriander seeds, red pepper flakes, and a bay leaf.
05 - In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt have dissolved.
06 - Carefully pour the hot brine over the packed scapes, ensuring they are completely submerged. Leave about 1 cm (1/2 inch) headspace at the top.
07 - Seal jars with lids, let cool to room temperature, then refrigerate.
08 - Allow to pickle for at least 48 hours before eating. Flavors intensify after one week.
# Expert Tips:
01 -
- These scapes keep their incredible crunch unlike so many other pickled vegetables
- The brine hits you with tang first then sneaks up with this gentle warmth that keeps you reaching for more
- They transform the saddest cheese board into something people actually get excited about
02 -
- These need to stay refrigerated since this is a refrigerator pickle not a shelf stable canning method
- The scapes might look floaty at first but theyll settle down and stay beautifully submerged once theyve cooled
- Waiting the full week makes a huge difference in how mellow and integrated the flavors become
03 -
- Pack the scapes as tightly as possible because they will shrink slightly as they pickle
- Heat the jars slightly before pouring in the hot brine to prevent any glass shock