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    Home » Recipes » Preservation

    Garlic Scape Refrigerator Pickles

    5 from 5 votes
    By Luay Ghafari | Updated: Jun 15, 2022 | May contain affiliate links.

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    When garlic scapes show up at the local market or in your garlic patch, it's a sure sign that summer is well underway. This recipe for pickled garlic scapes (refrigerator pickle) allows you to preserve the bounty to enjoy throughout the summer months and into fall and winter.

    Pickled garlic scapes in a mason jar.
    Jump to:
    • What are garlic scapes?
    • Ingredients
    • Instructions
    • Substitutions and variations
    • Equipment
    • Storage
    • Other Pickling and Preservation to Try
    • Recipe Card

    What are garlic scapes?

    In early summer, hardneck varieties of garlic send up a scape (round stalk with the garlic flower attached at the tip). The scape will grow upwards and then begin to curl forming a loop or S shape.

    This garlic scape can be harvested and used in preparations such as this recipe, or they can be grilled, turned into pesto or added soups and salad dressings.

    Garlic scapes emerging from garlic plants.

    Ingredients

    This is a rather simple refrigerator pickle recipe and you will only need the following ingredients:

    • Garlic scapes
    • White distilled vinegar
    • White sugar
    • Kosher or pickling salt
    • Black peppercorns
    • Chili flakes (optional)

    Instructions

    This is a rather easy and quick recipe and should come together in 15 minutes.

    1. Wash and sanitize a 500 ml (1 pint) jar such as a canning or Mason jar.
    2. Trim scapes and pack tightly into jar. You can cut the scapes into pieces or leave them whole.
    3. In a small saucepan, combine vinegar, water, salt, sugar, peppercorns and chili flakes if using. Simmer to dissolve and let cool slightly.
    4. Pour pickling mixture over packed scapes and tap jar to release air bubbles. Ensure the scapes are submerged. Screw lid on.
    5. Refrigerate and let pickle for 1-2 weeks.

    Substitutions and variations

    This pickling recipe is based on my standard refrigerator pickle recipe. It is easy to make, adaptable and customizable. You can use a different vinegar such as:

    • Apple cider vinegar
    • White wine vinegar
    • Rice vinegar
    • Red wine vinegar
    • Champagne vinegar

    Feel free to leave the garlic scapes whole or chop them up. The choice is yours.

    Equipment

    I recommend making this refrigerator pickle in a mason jar, but any glass container will work. Do not use any metal or plastic containers as they may react with the vinegar in the pickling solution.

    Glass will not react with the vinegar and is a safe, affordable and aesthetically pleasing option.

    Storage

    This recipe is not intended to be canned (water bath) or stored in the pantry. Refrigerate your pickled garlic scapes to ensure they do not spoil. Consume within 6 months for optimal freshness.

    Other Pickling and Preservation to Try

    • Jar of pickled serrano peppers.
      Pickled Serrano Peppers
    • An open jar of harissa paste on a board.
      North African Harissa Paste Recipe
    • Marinara sauce in mason jars garnished with fresh basil leaves.
      How to Make the Best Homemade Marinara Sauce
    • A jar of confit cherry tomatoes on a board.
      Cherry Tomato Confit with Garlic Recipe

    If you make this Garlic Scape Refrigerator Pickle recipe or any other preservation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.

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    Pickled garlic scapes in a mason jar.

    Garlic Scape Refrigerator Pickle

    Luay Ghafari
    Pickling garlic scapes is a great way to preserve the harvest and enjoy for weeks to come. This recipe uses standard pickling ingredients and equipment. No canning required, as this is a refrigerator pickle method.
    5 from 5 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 1 Pint (500ml) jar
    Calories 20 kcal

    Ingredients
      

    • 15-20 Garlic Scapes - Can be chopped or kept whole
    • ½ cup Vinegar - White, White Wine or Apple Cider
    • ½ cup Water
    • 2 teaspoon Sugar
    • 1 teaspoon Pickling or Kosher salt
    • 3 Black Peppercorns - Whole
    • Pinch of chili flakes - Optional

    Instructions
     

    • Wash and sanitize a 500 ml (1 Pint) canning jar
    • Trim scapes and pack tightly into jar
    • In a small saucepan, combine vinegar, water, salt, sugar, peppercorns and chili flakes if using. Simmer to dissolve and let cool slightly.
    • Pour pickling mixture over packed scapes and tap jar to release air bubbles. Ensure the scapes are submerged. Screw lid on.
    • Refrigerate and let pickle for 1-2 weeks

    Notes

    A final reminder, this is not a shelf stable pickle recipe. Refrigerate your pickled garlic scapes and enjoy them within 6 months.
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 20kcal
    Tried this recipe?Let us know how it was! Or Pin it!

    More Garden Harvest Preservation Recipes

    • Sealed and labeled jar of pickled sweet peppers on a wooden board.
      Pickled Sweet Peppers and Onions
    • A sealed and labeled jar of do chua, Vietnamese pickled vegetables.
      Vietnamese Pickled Vegetables (Do Chua Recipe)
    • Salsa roja in a terracotta bowl with a spoon on a plate with some tortilla chips.
      Mexican Salsa Roja Recipe (For Tacos, Chilaquiles and More)
    • Salsa macha in a terracotta bowl with a spoon on a wooden board.
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    Comments

    1. Josie says

      July 01, 2021 at 11:20 pm

      5 stars
      Thank you for this. Have so many scapes and need to save them.

      Reply
      • Luay says

        July 08, 2021 at 2:09 pm

        Amazing!

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    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


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