Spicy Pickled Garlic Scapes (Printable Version)
Tangy, crunchy garlic scapes pickled in aromatic vinegar brine with chili heat
# What You'll Need:
→ Garlic Scapes
01 - 2 large bunches fresh garlic scapes, trimmed and cut to fit jars
→ 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
# Directions:
01 - Wash 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 them to match the height of your jars, curling as necessary to fit snugly.
03 - Distribute the garlic scapes, fresh dill sprigs if using, and dried chilies evenly between the two sterilized jars.
04 - Divide and add half of the peppercorns, mustard seeds, coriander seeds, and red pepper flakes to each jar. Place one bay leaf in each jar.
05 - Combine vinegar, water, sugar, and salt in a saucepan. Bring to a boil while stirring continuously until sugar and salt are completely dissolved.
06 - Carefully pour the hot brine over the packed scapes, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
07 - Seal jars tightly with lids and allow them to cool to room temperature before transferring 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 Tips:
01 -
- These pickles deliver that perfect sharp tangy bite that wakes up whatever you're eating, whether it's a roast beef sandwich or just a snack straight from the jar.
- They're incredibly forgiving, almost impossible to mess up, and ready to eat in just two days.
02 -
- Don't be tempted to skip the vinegar to water ratio, that balance is what makes these safe for refrigeration without proper canning.
- The scapes will lose their bright green color and turn more olive-toned, which is completely normal and doesn't affect the taste at all.
03 -
- Pack the jars as tightly as possible, since the scapes will float up in the brine and you want them staying submerged.
- If the scapes seem especially thick, give them a quick blanch in boiling water for 30 seconds before pickling, they'll stay crisper longer.