How to Preserve Garlic Scape Pickles: The Ultimate Guide
Garlic scapes are a fleeting spring delicacy that many home gardeners overlook. These tender, curly flower stalks are perfect for pickling, offering a milder, slightly sweeter green garlic flavor compared to mature bulbs. Learn how to transform this seasonal bounty into delicious, crunchy Preserve Garlic Scape Pickles that you can enjoy all year long.
Why You Will Love This Recipe
If you are looking for a unique and flavorful way to use up your freshly harvested garlic scapes, these Preserve Garlic Scape Pickles are the answer. They are incredibly simple to make, requiring just a basic brine that highlights the fresh flavor of the scapes. These pickles offer a wonderful crunch and a tanginess that contrasts beautifully with the subtle garlic notes. They make an excellent addition to charcuterie boards, sandwiches, or simply enjoyed straight from the jar as a zesty snack. This recipe requires no complicated canning procedures, making perfect refrigerator pickles.
Ingredients
- 2 pounds fresh garlic scapes, trimmed
- 4 cups distilled white vinegar (5% acidity)
- 4 cups filtered water
- 2 tablespoons pickling salt (or kosher salt, non-iodized)
- 1 tablespoon granulated sugar (optional, balances the acidity)
- 4 cloves garlic, peeled and sliced (optional, for extra flavor)
- 1 teaspoon whole black peppercorns (optional)
- 1 teaspoon mustard seeds (optional)
Step-by-Step Instructions
- Prepare the Scapes: Thoroughly wash the garlic scapes. Trim off the tough, bulbous ends and the very tip. Cut the remaining scapes into 2- to 3-inch lengths.
- Brine Preparation: In a medium, non-reactive saucepan, combine the vinegar, water, pickling salt, and sugar (if using). Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved. Once boiling, remove the brine from the heat immediately.
- Pack the Jars: While the brine is heating, tightly pack the cut garlic scapes into clean, pint-sized (or half-pint) mason jars. If desired, evenly distribute the optional whole garlic cloves, peppercorns, and mustard seeds among the jars, tucking them in between the scapes.
- Pour the Brine: Carefully pour the hot brine over the packed garlic scapes in each jar. Ensure the brine completely covers the scapes, leaving about 1/2 inch of headspace at the top of the jar.
- Remove Air Bubbles: Gently tap the jars on the counter or use a thin plastic utensil (like a chopstick) to release any trapped air bubbles around the scapes. Add more brine if necessary to maintain the headspace.
- Seal and Cool: Wipe the rims of the jars clean with a damp cloth. Secure the lids tightly with the bands. Let the jars cool completely on the counter at room temperature.
- Refrigerate: Once cooled, transfer the Preserve Garlic Scape Pickles to the refrigerator. Allow the pickles to chill and the flavors to meld for at least 24 to 48 hours before tasting. They are best after one week.
Expert Tips / Pro Tips
To achieve the crunchiest possible Preserve Garlic Scape Pickles, ensure your scapes are very fresh and vibrant green. Avoid using scapes that look limp or dry. If you prefer an extra kick, you can add dried red pepper flakes (about 1/4 teaspoon per pint jar) to the spice mix.
For refrigerator pickles, it is crucial that the jars stay refrigerated. Do not attempt to process these jars in a boiling water bath unless your recipe explicitly calls for a tested water bath canning process, as the lower vinegar/salt ratio in some refrigerator pickle recipes is not adequate for shelf stability.
When trimming scapes, notice the curly flower bud at the end; this part can sometimes be chewier than the main stalk. You can leave it on or snip it off, depending on your texture preference.
Variations & Substitutions
To create Spicy Garlic Scape Pickles, add one thinly sliced jalapeño or serrano pepper to each jar before adding the brine. For a sweeter profile, increase the sugar in the brine to 2 tablespoons.
If you don’t have white vinegar, apple cider vinegar is an excellent substitute, though it might impart a slightly fruitier background note to your Preserve Garlic Scape Pickles. Ensure you maintain the same 1:1 ratio with water.
Herbal variations work well: try adding a small sprig of fresh dill or a few coriander seeds along with the optional spices for added complexity.
Serving Suggestions
Preserve Garlic Scape Pickles are far more versatile than standard cucumber pickles. They work wonderfully chopped and mixed into potato salad, tuna salad, or egg salad for an unexpected bright flavor burst. Use them whole as a garnish for Bloody Marys or cocktails requiring a savory element. They pair beautifully with rich, fatty foods like pork belly or smoked sausage, cutting through the richness with their acidity.
Storage, Freezing & Reheating
Since these are refrigerator pickles, they must be stored in an airtight container in the refrigerator at all times. They typically maintain their best crispness and flavor for about 2 to 3 months. After this time, they will still be safe to eat if kept cold, but their texture may soften slightly.
Freezing is not recommended for these pickles, as the freezing and thawing process will destroy the crisp cell structure, resulting in soggy, unpleasant scapes.
Nutrition Information
Nutrition facts are approximate and based on a serving size of 4-5 pickle pieces, highly dependent on the final brine concentration and ingredients used.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 10-15 kcal |
| Total Fat | 0g |
| Sodium | 150-250mg |
| Total Carbohydrates | 2-3g |
| Sugars | 1g |
FAQ
How do I know if my Preserve Garlic Scape Pickles are ready to eat?
While you can technically eat them after 24 hours, for the best flavor profile where the brine has fully permeated the scapes, it is recommended to wait at least 3 to 5 days before consuming them. They will continue to improve in flavor intensity over the first week.
Can I use table salt instead of pickling or kosher salt?
It is highly recommended to avoid standard iodized table salt, as the additives and anti-caking agents can turn your brine cloudy and may impart an off-flavor to your Preserve Garlic Scape Pickles. Stick to pickling salt or plain kosher salt.
Do I need to sterilize the jars for this refrigerator pickle recipe?
Since these pickles are not shelf-stable and are kept constantly refrigerated, you do not need to sterilize the jars using a water bath process. However, you should always wash them thoroughly with hot, soapy water and rinse them well before packing the scapes inside.
Preserve Garlic Scape Pickles
Ingredients
Method
- Wash the garlic scapes thoroughly. Cut the scapes into lengths that will fit vertically or horizontally into your sterilized quart canning jars.
- Prepare the Brine: In a medium, non-reactive saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
- Pack the Jars: Divide the spices (garlic cloves, peppercorns, dill seed, and red pepper flakes if using) evenly among the bottom of the sterilized quart jars. Pack the cut garlic scapes tightly into the jars.
- Pour the hot brine over the garlic scapes, ensuring the liquid covers the scapes completely, leaving about 1/2 inch of headspace at the top of each jar.
- Remove air bubbles by gently tapping the jars or sliding a thin, non-metallic utensil down the sides. Wipe the rims clean, then secure the lids and bands fingertip tight.
- Processing (Optional for Refrigerator Pickles): For long-term storage, process the filled jars in a boiling water canner for 10 minutes, adjusting time for altitude. Otherwise, allow the jars to cool completely on the counter before refrigerating.
- Cool and Cure: Let the pickles sit in the refrigerator for at least 1 week before tasting to allow the flavors to fully develop. Store refrigerated pickles for up to 3 months.