Spicy Pickled Garlic Scapes With Vinegar Brine (Printable)

Tangy, crunchy garlic scapes pickled with chili in aromatic vinegar brine for bold, zesty flavor.

# What You’ll Need:

→ Garlic Scapes

01 - about 2 large bunches fresh garlic scapes, trimmed and cut to fit jars (approximately 10.6 ounces)

→ Vinegar Brine

02 - 1 cup distilled white vinegar
03 - 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

# How To Make:

01 - Wash the pint jars and lids with hot, soapy water. Rinse thoroughly and sterilize by boiling for 10 minutes or running through a complete dishwasher cycle.
02 - Trim the ends of the garlic scapes and cut to the length of your jars, curling if necessary to fit neatly inside.
03 - Divide garlic scapes, fresh dill, and the dried chilies evenly between the two jars.
04 - To each jar, add half each of the peppercorns, mustard seeds, coriander seeds, red pepper flakes, and one bay leaf.
05 - In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring constantly until the sugar and salt have completely dissolved.
06 - Carefully pour the hot brine over the packed scapes, ensuring they are completely submerged. Leave about 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 will intensify after one week of refrigeration.

# Expert Advice:

01 -
  • The crunch is absolutely ridiculous, like biting into something that snaps back at you in the best way possible
  • They transform a boring cheese board into something people actually ask about and reach for first
02 -
  • The first time I made these, I packed the jars too full and some scapes stuck out above the brine, turning slimy and gross within days, so make sure everything stays completely submerged
  • I learned that crushing the coriander seeds right before adding them releases way more flavor than adding them whole, but don't crush the mustard seeds or they'll make the brine cloudy
03 -
  • The longer these sit, the more mellow and complex the flavor becomes, so try to make them at least a week before you plan to serve them for the best experience
  • If you can only find massive amounts of scapes, trim and freeze the extras for later, they pickle beautifully from frozen and you'll thank yourself in winter

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