I’m a pickle fiend. You may or may not know that every summer I put up in the neighborhood of eight dozen jars of garlic dill pickles. I also put up bread and butter pickles, dilly green beans, dill relish, bread and butter relish, Sweet and Spicy Asian pickled carrots, and other pickled goodies like Refrigerated Pickled Salad. You’ve probably also seen my crowned jewel in my pickle arsenal: Claussen Knock-Offs. One of the things that differentiates the Claussen Knock-Offs from my garlic dill pickles –because they are made with many of the same spices and other ingredients- is that they are fresh (or fermented) pickles. They never see the inside of a canner!
Even though I clearly adore my canned pickles (as evidenced by the sheer quantity of them that I can and we eat) those are my favourite pickles. Today, I’m introducing you to a relatively new member of my fresh/fermented pickle pantry: Pickled Garlic Scapes.
Why pickle garlic scapes?
Are you familiar with garlic scapes? They’re the curly, wonky shoots that pop up from garlic plants in late spring and early summer. They range in thickness from hefty-chive to green-onion size and they smell and taste like mild garlic. If you’re a fan of garlic (and I assume you are if you spend much time here on Foodie with Family), then you are quite likely to be a fan of garlic scapes.
Garlic scapes are versatile; they taste amazing chopped up fresh and added to salads, in pesto, sautéed with bacon, on top of pizzas, and more. PICKLED garlic scapes take that fabulousness to an even higher plane. They add a little tang of vinegar and a hint of spice to the party. I’ve been known to fish a cold, pickled garlic scape out of the jar and munch it plain. Granted, this is a pretty bad idea if you’re going to go out to a party where you’re going to be cheek-to-jowl with a lot of people, but if you’re staying home and your sweetheart eats one, too, you’re golden. This may or may not be one of the reasons I’m a homebody.
Leaving all that aside, garlic scapes are really only available at one time of year. NOW. If you want to preserve the deliciousness that is the garlic scape in all it’s glory, there’s only one way to do it. You have to pickle it. Just imagine cracking open a jar of pickled garlic scapes in January and putting it on a pizza or chopping it up and adding it to potato salad or a pasta dish. Shoot, you can even make pickled garlic scape pesto. Can you picture anything more heart-lifting than a bowl of garlic scape pesto while the snow swirls ouside your window? Or a hearty breakfast of frittata or scrambled eggs studded with pickled garlic scapes on a cool fall morning?
And people, it only takes about ten minutes of your time to pickle up a jar or two of these green, mild garlic beauties.
How do I pickle garlic scapes?
This is probably one of the easiest pickles to make in the entire world. You wash the scapes, you twirl them into coils, you put them in a sterilized jar, you measure your spices in on top, bring vinegar/water/salt/sugar to a boil and pour it over the scapes.
Wipe the rims, and screw a lid in place. Let it cool and stash it in the corner of the refrigerator. Full stop. I really mean the full stop. You have to wait for six whole weeks before you crack into them for best results. I’m not going to lie, that’s incredibly hard. In fact, it’s far harder to wait to eat them than it is to make them. The good news is that they’re good for six to eight months after they’re made and there’s no canning involved. All you need is a little patience and a corner of the refrigerator for them to call their own.
You’ll be so glad you did!
Pickled Garlic Scapes | Make Ahead Monday
Rate RecipeIngredients
To Make about 2 Pints of Pickled Garlic Scapes:
- 2 bunches garlic scapes washed and trimmed of any withered or brown areas
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 2 tablespoons kosher salt
- 2 tablespoons raw sugar can substitute granulated white sugar if necessary
Additional ingredients PER PINT:
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seed not ground mustard
- ¼ teaspoon crushed red pepper flakes can omit if you're sensitive to heat
- ¼ teaspoon coriander seeds not ground coriander
Instructions
- Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within 1/4 –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.
- Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it!
- The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator. If at any point the scapes stick above the brine and develop mold, remove the entire scape that has mold. The rest should still be alright.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader's Thoughts...
Chelsea says
Since they are refrigerated is it still important to sterilize the jars? Or can I just wash them with hot soapy water?
Rebecca says
I would definitely still sterilize them since you plan on storing them for a while in the refrigerator.
Cecilia Long says
Is there a way to pressure can them so they will stay longer?
Rebecca says
It has not been tested for that, Cecelia, so I’m afraid I can’t advise that.
Michelle says
I would like to do these for Christmas gifts. So I need them to be Servable for January. Can I water bath them instead of keeping them in the fridge? Because I am doing so many I cannot keep them in my fridge
Rebecca says
Hi Michelle- This recipe’s acidity has not been tested for canning, so I can’t officially recommend it.
Rhonda says
Your print button doesn’t work and I really want a copy of the recipe.
Laura says
Can I can these so I get a longer shelf life. I never have room in my fridge. I love garlic scapes in general this sounds amazing for a salad, pasta or potato salad as well. I just wonder if I can water bath can as I would for pickles?
Rebecca says
Hi Laura- Unfortunately, I don’t think these are suitable for canning because of the ratio of vinegar to water. If you’d like to can them, you’d need to find a brine ratio that is approved for canning. An excellent resource for that is the Ball Complete Book of Home Canning.
Judy says
Can this recipe be water bath canned and stored in the pantry?
Kim Stach says
Yes, I believe you can Judy. I just read a recipe online that was almost exactly like this one, and they put it in a water bath for 10 minutes to can it.
Rebecca says
Hi Kim- I really can’t recommend canning this because I haven’t tested the acidity and that is crucial to determining the safety of a recipe for canning.
Kim Stach says
This is the list of ingredients
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 salts is the list of ingredients.
I thought that perhaps it was enough acid
What do you think?
Rebecca says
It may be enough, but I don’t know what the ph is of garlic scapes, so I can’t officially recommend that!
Rhianon says
Wow, this sounds really good! I honestly never thought to eat the scapes before, let alone pickle them. Sounds delicious, I’ll definitely have to try it!
Rebecca says
You are in for such a treat! I love chopped pickled scapes on pizza, too! 😀
Carolyn Hocquard says
How much is a “bunch”?
Rebecca says
I’d say it’s about the amount you could bundle up and fit your hand around. 😀
Norine says
How timely! I just picked up my order from Organic Box with my order of garlic scapes this morning. Thank you!
Heather @ My Overflowing Cup says
Thanks for this great post! I added your link to my post today on Garlic Scapes. Thanks, again, for the info!
Robin says
Do you cut off the “flower” end or pickle it as well? Is it edible?
Rebecca says
I cut it off just for aesthetic reasons, but I don’t actually know whether it’s edible! I’d love someone more knowledgeable than I am to weigh in on this!
Brian says
The flowers are pretty fibrous/tough, so I cut them off. I just made this recipe, but canned them as I prefer canning to ‘fridge pickle. I think they will be delicious!
Elisha says
Yes you can eat the flower part – its just as great as the rest – i think it looks nice with that part, look at the pic at the top of the page
Rebecca E Lee says
Thank you Elisha that’s the answer I needed, the seed part before it flowers is what im using this year, the seed pod I guess its called
Nutmeg Nanny says
Oh wow!! This sounds so tasty, something I want to try out soon 🙂
kelley {mountain mama cooks} says
OH YES!!! I have a huge bag of scapes in my fridge and I now have an agenda for them. Putting them up this weekend!
Louise Bloom says
I wanna try this even though I’m bad at making pickles. Will just follow your recipe. Thanks for sharing.
Jennifer | Bake or Break says
Oh. My. Goodness. I must do this! Our CSA share has garlic scapes this week, too. Excellent timing.
Happy Valley Chow says
I’ve never even heard of garlic scapes before, but I am a garlic fanatic. I’ll have to keep my eye out for them or maybe steal my uncles cause he grows garlic every year. Thanks for sharing!
Tieghan says
What a great idea. Now I just need to get my hands on some!
jessie sis says
Airlia’s favorite is Garlic Scape pesto–we picked a bunch and I forgot to send em home with her. Maybe I’ll pickle some for her?
Karen B says
I made your Claussen Knock offs last fall and I loved them. This year I’m growing my own cucumbers….I also loved your pickle dip!!! I seriously can’t wait to harvest!
Rebecca says
Wahoo! I’m so glad you like them as much as we do!
Anna @ Crunchy Creamy Sweet says
We love garlic scapes and I can’t wait to pickle them! Pinning!