Spicy Pickled Garlic Scapes (Printer-friendly)

Bold, tangy garlic scapes pickled with chili in aromatic vinegar brine for a crunchy, zesty treat.

# 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 tablespoons granulated sugar
05 - 1 tablespoon kosher salt

→ Spices & Flavorings

06 - 1 teaspoon black peppercorns
07 - 1 teaspoon mustard seeds
08 - 1 teaspoon coriander seeds
09 - 1/2 teaspoon red pepper flakes
10 - 2 small dried chilies, whole or sliced
11 - 2 bay leaves
12 - 4 sprigs fresh dill

# Directions:

01 - Wash pint jars and lids with hot soapy water, rinse thoroughly, then sterilize by boiling for 10 minutes or running through a complete dishwasher cycle.
02 - Trim the ends of the garlic scapes and cut them to match the height of your jars, curling them gently if necessary to fit snugly inside.
03 - Distribute the trimmed garlic scapes, fresh dill sprigs, and dried chilies evenly between the two sterilized jars.
04 - Divide the peppercorns, mustard seeds, coriander seeds, red pepper flakes, and bay leaves equally between both jars.
05 - Combine distilled white vinegar, water, granulated sugar, and kosher salt in a saucepan. Bring to a boil while stirring continuously until the sugar and salt completely dissolve.
06 - Carefully pour the hot vinegar brine over the packed scapes, ensuring they remain completely submerged. Maintain approximately 1/2 inch of headspace at the top of each jar.
07 - Secure the lids tightly on the jars, allow them to cool to room temperature, then transfer to the refrigerator.
08 - Refrigerate for at least 48 hours before consuming. The flavors will continue to develop and intensify after one week of pickling.

# Expert Advice:

01 -
  • The crunch is absolutely addictive, like pickled green beans but with this incredible garlic warmth that doesn't overpower
  • They're ready in just two days but keep getting better the longer they sit in the fridge
  • You'll look like a culinary genius when you set these out on a cheese board, even though they're ridiculously simple to make
02 -
  • These need to stay refrigerated, unlike shelf stable pickles. The vinegar ratio isn't high enough for room temperature storage.
  • The scapes will lose some of their bright green color as they pickle, but the texture stays beautifully crisp.
  • If the brine gets cloudy after a few days, that's completely normal. It's just the spices doing their work.
03 -
  • Toast the spices in a dry pan for 30 seconds before adding them to the jars. The difference in flavor depth is remarkable.
  • Save any leftover brine in the fridge and use it to quick pickle sliced cucumbers or onions during the week.

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