Garlic scapes can be enjoyed in a variety of ways, but when I noticed them in my garden last year, I knew right away that I'd use them to make this pickled garlic scapes recipe! Serve with burgers, in salads, or add them to your fall charcuterie board!
If you grow elephant garlic (hardneck or stiffneck garlic) in your garden, make sure to keep an eye out for these curly shoots that develop in late spring/early summer.
If you don't have a garden, you can find garlic scapes this time of year at farmers' markets or specialty grocery stores. When you do, get yourself some and experiment with the various ways they can be prepared and enjoyed!
Jump to:
What Are Garlic Scapes?
Garlic scapes are a culinary treat that far too many people don't know about! I'm here to fix that... because if you are a fan of garlic, you're going to love them!
Garlic scapes are often described using words like pungent, spicy, and garlicky. Some compare them to chives or leeks. But to me, they have a wonderful, mild flavor, all their own. When cooked, their texture is reminiscent of asparagus. But you really have to try them yourself to appreciate their unique flavor.
Scapes usually appear about a month before the garlic is ready to be harvested. They start off curly and eventually straighten out and bloom into beautiful flowers, which contain the plant's seeds. Farmers usually remove the scapes so that the plant's energy can be directed at growing the largest garlic bulbs possible.
It is best to harvest these beauties when they are tightly wound because that's when they are the most tender. As time passes, the tender shoots become more fibrous and tough. So, be sure to pick them when they first appear and use them to make these amazing refrigerator pickles!
Ingredients & Substitutions
- Garlic Scapes: You need approximately 10 to fill a one-pint jar.
- Vinegar: I'm using distilled white vinegar; however, apple cider vinegar can be substituted.
- Dill: I prefer fresh dill, but in a pinch, you can add a teaspoon of dill weed.
- Salt: I used pickling salt, but sea salt or kosher salt can also be used.
- Sugar: A small amount of sugar balances out the acidity.
- Optional Ingredients: You can add any of the following to the brine: bay leaves, black peppercorns, coriander seeds, red pepper flakes, and mustard seeds.
See recipe card for quantities.
How to Harvest Garlic Scapes
If harvesting garlic scapes, hold the shoot where it goes from tender to firm and gently pull it up until it separates from the plant. Make sure to hold onto the rest of the plant with your other hand, so that you don't accidentally pull the plant and garlic bulb out of the ground. I would totally do something like that...😬
You can also use garden shears or a sharp knife to slice them off as close to the base as possible. Wash thoroughly to remove dirt and dust before continuing.
How to Pickle Garlic Scapes
- Remove the tough fibrous part of the garlic scapes, if necessary. The flower bud can be removed or left intact.
- Make slits along the sides of the scapes to allow brine to penetrate the scapes, then wind them inside the mason jar. Add a sprig of fresh dill!
Pro Tip: Another option is to slice the scapes slightly shorter than the jar and stand them up.
- Add vinegar, water, salt, and sugar to a small saucepan and bring to a boil. Pour brine into the jar until garlic scapes are submerged, leaving a ½ inch headspace.
- Wipe jar rim with a clean dishcloth or paper towel, add lid, then hand-tighten the collar. Refrigerate for at least one week before tasting!
Hot Water Bath Instructions
If you have more than a few jars, consider water bath canning them for longer storage. To do so, follow the instructions above, then slowly lower the filled jars into a water bath canner filled with hot water. Process for 15 minutes, adjusting the time for higher altitudes. Make sure the jars are sealed before storing them in the pantry.
Other Garlic Scape Recipes?
Besides making this pickled garlic scape recipe, you can add them to a dill pickle chopped salad, stir-fries, or egg dishes such as frittatas or quiches. You can also use them as a topping for pizza or sauté them in your favorite stir-fry recipe. Or, make garlic scape pesto!
FAQ
Look for garlic scapes towards the end of spring or early summer. The best time to pick them is when they are still curly. As they start to relax and unfurl, their texture gets tougher.
Both the bud and the soft, pliable part of the shoot are edible.
Yes, they can be eaten raw, cooked, or fermented. However, their flavor is more intense when eaten raw, and the buds are better when cooked.
If you have too many garlic scapes to consume before they spoil, simply pack them into freezer bags and store them in your freezer until you are ready to use them in your preferred recipe.
Pro Tips
- If you don't have enough garlic scapes to fill a whole jar, you can add other vegetables (think cucumbers, carrots, green beans, green tomatoes, etc.)
- Store pickled garlic scapes in the fridge for up to six months.
- Processed jars can be stored in a cool pantry for up to one year.
- I suggest waiting a week before tasting the pickles. If you can't wait that long, promise me you'll wait at least 3 days! Their flavor will only improve with time.
Related Recipes
Recipe
Easy Refrigerator Pickled Garlic Scapes
Equipment
Ingredients
- 10 garlic scapes
- ¾ cup distilled white vinegar
- 1¼ cup water
- 2 teaspoon sea salt
- 2 teaspoon granulated sugar
- 2 sprigs fresh dill
Instructions
- Remove the tough fibrous part of the garlic scapes, if necessary. The flower bud can be removed or left intact.
- Make slits along the sides of the scapes to allow brine to penetrate the scapes, then wind them inside the mason jar. Add a sprig of fresh dill.
- Add vinegar, water, salt, and sugar to a small saucepan and bring to a boil. Pour brine into the jar until garlic scapes are submerged, leaving a ½ inch headspace.
- Wipe jar rim with a clean dishcloth or paper towel, add lid, then hand-tighten the collar. Refrigerate for at least one week before tasting!
Notes
- Another option is to slice the scapes slightly shorter than the jar and stand them up.
- If you don't have enough garlic scapes to fill a whole jar, you can add other vegetables (think cucumbers, carrots, green beans, green tomatoes, etc.)
- Store pickled garlic scapes in the fridge for up to six months.
- Processed jars can be stored in a cool pantry for up to one year
- I suggest waiting a week before tasting the pickles. If you can't wait that long, promise me you'll wait at least 3 days! Their flavor will only improve with time.
Hilda Sterner says
I hope you try this recipe & come back and let me know what you think!
Kelly Methey says
These are delicious! They taste like skinny, very crunchy, dill pickles! They are great! I can see so many uses for them. In salads, as a side with hamburgers, hot dogs, any time you need a crunchy, pickle-y flavor, these would fill the bill.
Hilda Sterner says
Thanks, kelly, you're right. They're very versatile!
Kathy Fisher says
I have wondered what garlic scapes were used for. Now I know. What a treat. We had them the other day and they are really delicious. You won't stop at just one bite. So good. Thanks Hilda.
Hilda Sterner says
Thank you, Kathy! 🥰