If you've grown hardneck garlic before, then you know what scapes are. But for the uninitiated, they are essentially the flower and stem of hardneck garlic varieties. They are fully edible and delicious. They can be grilled, they can be turned into pesto, and of course, they can be pickled.
This is my recipe for small batch pickled garlic scapes. Note that this is a refrigerator pickle recipe, meaning that there is no canning necessary and the end result is NOT shelf stable. It must be stored in the refrigerator, as the name suggests. It will last about 6 months in the fridge but I guarantee they wont last that long.
Small Batch Garlic Scape Refrigerator Pickle
- 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
- 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