Spicy Pickled Garlic Scapes With Vinegar Brine (Printer-Friendly)

Tangy, crunchy garlic scapes pickled with chili in aromatic vinegar brine — ideal for snacking, cheese boards, and salads.

# What You'll Need:

→ Garlic Scapes

01 - 300 g (about 2 large bunches) fresh garlic scapes, trimmed and cut to fit jars

→ Vinegar Brine

02 - 250 ml (1 cup) distilled white vinegar
03 - 250 ml (1 cup) water
04 - 2 tbsp granulated sugar
05 - 1 tbsp kosher salt

→ Spices & Flavorings

06 - 1 tsp black peppercorns
07 - 1 tsp mustard seeds
08 - 1 tsp coriander seeds
09 - 1/2 tsp red pepper flakes
10 - 2 small dried chilies, whole or sliced
11 - 2 bay leaves
12 - 4 sprigs fresh dill

# How-To Steps:

01 - Wash pint jars and lids with hot soapy water. Rinse thoroughly and sterilize by boiling in water for 10 minutes or run through a complete dishwasher cycle. Keep jars warm until ready to fill.
02 - Trim the tough ends from garlic scapes. Cut scapes to match the height of your jars, curling them gently if necessary to fit neatly inside.
03 - Divide the trimmed garlic scapes evenly between the two sterilized jars. Add fresh dill sprigs and dried chilies, distributing them equally among the jars.
04 - Split the spices between both jars. Add half the peppercorns, mustard seeds, coriander seeds, red pepper flakes, and one bay leaf to each jar.
05 - Combine distilled white vinegar, water, granulated sugar, and kosher salt in a saucepan. Bring mixture to a boil over medium-high heat, stirring constantly until sugar and salt have completely dissolved.
06 - Carefully pour the hot vinegar brine over the packed scapes, ensuring all ingredients are completely submerged. Leave approximately 1/2 inch headspace at the top of each jar.
07 - Seal jars tightly with sterilized lids. Allow jars to cool to room temperature on the counter, then transfer immediately to the refrigerator.
08 - Refrigerate for at least 48 hours before consuming to allow flavors to develop. For optimal intensity, wait one week. Flavors will continue to improve over time.

# Expert Advice:

01 -
  • The crunch stays vibrant for weeks unlike cucumber pickles that eventually go soft
  • You get that garlic punch without the lingering breath that makes social gatherings awkward
  • These take 25 minutes active time and make your kitchen smell like a pickling masterworks
02 -
  • The first jar I made turned out soggy because I did not pack the scapes tightly enough so learn from my mistake and really stuff them in
  • Letting the brine cool slightly before pouring prevents cooking the scapes which keeps that signature crispness intact
  • These taste better after a week in the fridge so do not judge them too harshly on day two
03 -
  • Save leftover brine to make a quick vinaigrette whisked with olive oil and Dijon mustard
  • Label your jars with the date because somehow pickled scapes taste even better when you know exactly how long they have been developing

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