Quick Pickled Garlic Scapes
A quick and easy recipe for tangy, crunchy pickled garlic scapes that add a fresh, garlicky kick to any meal. Ready in under 30 minutes plus chilling time, perfect for busy days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 2 pint jars (about 4-6 servings) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 1 pound (450 grams) garlic scapes, trimmed and cut into 2–3 inch pieces
- 1 cup (240 ml) white vinegar (distilled preferred, or half white vinegar and half apple cider vinegar)
- 1 cup (240 ml) water
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (15 grams) kosher salt or pickling salt
- 2–3 garlic cloves, peeled and lightly crushed
- Optional: a few peppercorns or a pinch of red pepper flakes
Instructions
- Rinse about 1 pound (450 grams) of fresh garlic scapes under cold water. Trim off any tough ends and cut the scapes into 2 to 3-inch pieces.
- Place the cut scapes into clean pint-sized jars, packing them fairly tightly but without crushing. Add 2-3 peeled, lightly crushed garlic cloves to each jar. Optionally, add a few peppercorns or a pinch of red pepper flakes.
- In a small saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tablespoons (25 grams) granulated sugar, and 1 tablespoon (15 grams) kosher salt. Stir over medium heat until sugar and salt dissolve, about 3-5 minutes. The brine should be hot but not boiling.
- Carefully pour the hot brine over the garlic scapes in each jar, filling to cover completely and leaving about 1/2 inch (1.25 cm) headspace. Use tongs or a fork to nudge scapes down to prevent air pockets.
- Screw the lids on tightly and let the jars cool to room temperature on the counter.
- Place the jars in the refrigerator for at least 24 hours before tasting. For best flavor, let them pickle for 3-5 days.
Notes
If scapes are large or tough, blanch for 30 seconds in boiling water before packing to soften slightly. Avoid boiling the brine to preserve vinegar sharpness. Store refrigerated and consume within 2-3 weeks for best quality. To re-crisp, soak briefly in ice water before serving.
Nutrition
- Serving Size: About 1 ounce (30 gr
- Calories: 1015
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.5
Keywords: garlic scapes, pickled garlic scapes, quick pickles, easy pickled vegetables, tangy garlic, homemade pickles, garlic condiment