Garlic scapes can be enjoyed in a variety of ways, but when I noticed them in my garden a few days ago, I knew right away that I'd use them to make this pickled garlic scapes recipe! Serve with burgers, in salads, or add them to your fall charcuterie board!
If you grow hardneck or stiffneck garlic in your garden, make sure to keep an eye out for these curly shoots that develop in late spring/early summer.
If you don't have a garden, you can find garlic scapes this time of year at farmers' markets or specialty grocery stores. When you do, get yourself some, and experiment with the various ways they can be prepared and enjoyed!
Jump to:
- 🧄 What Are Garlic Scapes?
- 🛒 What You Need For This Recipe
- 🔖 Ingredients & Substitutions
- 🌱 How to harvest Garlic Scapes
- 🧄 How to Make Pickled Garlic Scapes
- 🫙 Hot Water Bath Instructions
- 🥗 What to do with a lot of garlic scapes?
- 🤷🏻♀️ Recipe FAQs
- 🌶 More Pickle Recipes To Try!
- 👩🏼🍳 Pro Tips
- 🥒 Related Recipes
- 📖 Recipe
- 💬 Comments
🧄 What Are Garlic Scapes?
Garlic scapes are a culinary treat that far too many people don't know about! I'm here to fix that... because if you are a fan of garlic, you're going to love them!
Garlic scapes are often described using words like pungent, spicy, and garlicky. Some compare them to chives or leeks. But to me, they have a wonderful, mild flavor, all their own. When cooked, their texture is reminiscent of asparagus. But you really have to try them yourself to appreciate their unique flavor.
Scapes usually appear about a month before the garlic is ready to be harvested. They start off curly and eventually straighten out and bloom into beautiful flowers which contain the plant's seeds. Farmers usually remove the scapes so that the plant's energy can be directed at growing the largest garlic bulbs possible.
It is best to harvest these beauties when they are tightly wound because that's when they are the most tender. As time passes, the tender shoots become more fibrous and tough. So, be sure to pick them when they first appear and use them to make these amazing refrigerator pickles!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Garlic Scapes: You need approximately 10 to fill a one-pint jar.
- Vinegar: I'm using distilled white vinegar, however, apple cider vinegar can be substituted.
- Dill: I prefer fresh dill, but in a pinch, you can add a teaspoon of dill weed.
- Salt: I use sea salt but pickling salt or kosher salt can also be used.
- Sugar: A small amount of sugar balances out the acidity.
- Optional Ingredients: You can add any of the following to the brine: bay leaves, black peppercorns, coriander seeds, red pepper flakes, and mustard seeds.
🌱 How to harvest Garlic Scapes
If harvesting garlic scape, hold the shoot where it goes from tender to firm and gently pull it up until it separates from the plant. Make sure to hold onto the rest of the plant with your other hand, so that you don't accidentally pull the plant and garlic bulb out of the ground. I would totally do something like that...😬
You can also use garden sheers or a sharp knife to slice them off as close to the base as possible. Wash thoroughly to remove dirt and dust before continuing.
🧄 How to Make Pickled Garlic Scapes
Step 1: Remove the tough fibrous part of the garlic scapes, if necessary. The flower bud can be removed or left intact. Slice the scapes into sections the size of the jar being used, or wind them inside the mason jar. Make slits with a sharp knife along the sides to allow the brine to penetrate the scapes. Don't forget to add fresh dill!
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Pro Tip: Another option is to wind some along the inside of the jar and stand the other pieces up the middle of the jar like I did.
Step 2: Add vinegar, water, salt, and sugar to a small saucepan and bring to a boil. Pour brine into jar until garlic scapes are submerged, leaving a ½ inch headspace. Wipe jar rim with a clean dishcloth or paper towel, add lid, then hand tighten the collar. Refrigerate for at least one week before tasting!
Pro Tip: If you don't have enough garlic scapes to fill a whole jar, you can add other vegetables (think cucumbers, carrots, green beans, green tomatoes, etc.)
🫙 Hot Water Bath Instructions
If you have more than a few jars, consider water bath canning them for longer storage. To do so, follow the instructions above, then slowly lower the filled jars into a water bath canner filled with hot water. Process for 15 minutes, adjusting the time for higher altitudes. Make sure the jars seal before storing them in the pantry.
🥗 What to do with a lot of garlic scapes?
Besides making this pickled garlic scape recipe, you can add them to salads, stir-fries, or egg dishes such as frittatas or cheesy scrambled eggs. You can also use them as a topping on smoked pizza, or sauté them in this easy fried rice. Or, consider making garlic scape pesto!
🤷🏻♀️ Recipe FAQs
Look for garlic scapes towards the end of spring or early summer. The best time to pick them is when they are still curly. As they start to relax and unfurl, their texture gets tougher.
Both the bud and the soft, pliable part of the shoot are edible.
Yes, they can be eaten raw, cooked, or fermented. However, their flavor is more intense when eaten raw and the buds are better when cooked.
If you have too many garlic scapes to consume before they spoil, simply pack them into freezer bags and store them in your freezer until you are ready to use them in your preferred recipe.
🌶 More Pickle Recipes To Try!
👩🏼🍳 Pro Tips
- Store pickled garlic scapes in the fridge for up to one month.
- Processed jars can be stored in a cool pantry for up to one year.
- I suggest waiting a week before tasting the pickles. If you can't wait that long, promise me you'll wait at least 3 days! Their flavor will only improve with time.
🥒 Related Recipes
If you enjoy this pickled garlic scape recipe, you may want to check out these related posts!
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📖 Recipe
Pickled Garlic Scapes
Equipment
- 1 pint mason jar
Ingredients
- 10 garlic scapes
- ¾ cup distilled white vinegar
- 1¼ cup water
- 2 teaspoon sea salt
- 1 teaspoon granulated sugar
- 2 sprigs fresh dill
Instructions
- Remove the tough fibrous part of the garlic scapes, if necessary. The flower bud can be removed or left intact. Slice the scapes into sections the size of the jar being used, or wind them inside the mason jar. Make slits with a sharp knife along the sides to allow the brine to penetrate the scapes. Don't forget to add fresh dill!
- Add vinegar, water, salt, and sugar to a small saucepan and bring to a boil. Pour brine into jar until garlic scapes are submerged, leaving a ½ inch headspace. Wipe jar rim with a clean dishcloth or paper towel, add lid, then hand tighten the collar. Refrigerate for at least one week before tasting!
Hot Water Bath Instructions
- If you have more than a few jars, consider water bath canning them for longer storage. To do so, follow the instructions above, then slowly lower the filled jars into a water bath canner filled with hot water. Process for 15 minutes, adjusting the time for higher altitudes. Make sure jars seal before storing them in the pantry.
Notes
- Another option is to wind some along the inside of the jar and stand the other pieces up the middle of the jar like I did.
- If you don't have enough garlic scapes to fill a whole jar, you can add other vegetables (think cucumbers, carrots, green beans, green tomatoes, etc.)
- Store pickled garlic scapes in the fridge for up to one month.
- Processed jars can be stored in a cool pantry for up to one year.
- I suggest waiting a week before tasting the pickles. If you can't wait that long, promise me you'll wait at least 3 days! Their flavor will only improve with time.
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