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Pickled Garlic Scapes Recipe – From Canning to Cooking

Garlic scapes are great in scrambled eggs and make a terrific fresh garlic scape pesto, but what happens when you’ve run your reserve of scapes through every fresh use possible? Well, you make pickled garlic scapes of course!

The salty sticks taste pretty much like pickled dilly beans, except much more garlic-y and extra crunchy! If you’re interested in making your own garlic scapes pickled at home, then you’ve come to the right place.

Below are some easy pickled garlic scapes recipes that you can try the next time you’re up for a pickling session.

Pickled Garlic Scapes – Recipe for Canning

If you’re looking to make quick pickled garlic scapes, then you’re going to love canning pickled garlic scapes with this recipe.

Pickled Garlic Scapes - Recipe for Canning

Keyword: canning, pickled garlic, pickles

Ingredients

  • 1 pound garlic scapes (3 to 5 bunches)
  • 2-3 tsp dill seed (1 teaspoon per jar)
  • 1 - 1 ½ tsp whole peppercorns (½ teaspoon per jar)
  • 1 - 1 ½ tsp whole coriander seed (½ teaspoon per jar)
  • 1 ½ cups apple cider vinegar
  • 1 ½ cups water
  • 2 tbsp pickling salt or kosher salt

Instructions

  • Start a water bath canner and bring it to a boil.
  • Trim both ends of the scapes. You should remove the blossoms (keep them for another use) them cut off the tough bottom end.
  • Begin with one scape and trim it to the size of your jar, allowing just over ½ inch of headspace. This scape is now your measuring stick; use it to trim the rest of the scapes to the same length.
  • Pack the scapes into your mason jars then add 1 teaspoon of dill seed and ½ teaspoon of peppercorns and coriander seed to each jar.
  • Optional: If you want a spicy punch to your pickles, add ¼ to ½ teaspoon red pepper flakes.
  • Mix the water, apple cider vinegar, and salt in a pot and bring them to a boil while stirring to dissolve the salt.
  • Pour the hot vinegar brine over the garlic scapes in the mason jars, filling to within ½ inch of the top rim.
  • Seal with canning lids and process the jars in a water bath canner: 10 minutes for pint jars and 15 minutes for pint-and-a-half or quart jars.
  • Wait at least 2 weeks before eating so the flavors get to deeply infuse before eating. Better yet, try to be patient and for 6 weeks.

Spicy Korean Pickled Garlic Scapes Recipe

Here’s an easy pickled garlic scapes recipe for spice lovers.

Spicy Korean Pickled Garlic Scapes Recipe

Keyword: garlic, korean recipe, pickled garlic, spicy pickled garlic

Ingredients

  • 2 pounds garlic scapes (2 bunches)
  • 1 cup gochujang (red pepper paste)
  • 2 tbsp kochugaru (red pepper powder)
  • 1 tbsp fish sauce
  • 1 tbsp distilled white vinegar
  • 3 tbsp brown sugar
  • 6 cloves garlic minced
  • 6 cups water
  • ¼ cup salt

Instructions

  • Trim off the tougher ends of the garlic scapes.
  • Cut the scapes into 2-inch pieces then rinse and drain.
  • Place the scapes in a large heat-proof bowl.
  • In a large pot, pour 6 cups of water and bring them to a boil.
  • Add ¼ cup salt, stir until dissolved, then take the pot off the heat.
  • Carefully pour the hot water over the scapes, making sure the scapes are submerged.
  • Cover the scapes with a plate and set them aside for 3 to 4 days at room temperature. Once the scapes start turning yellow, they’re ready.
  • Taste one of the scapes; it should be slightly salty. If it's too salty for your liking, give the scapes a quick rinse under cold water. If it's fine, then simply drain the scapes in a colander and set them aside.
  • In the same large bowl that you used for the scapes, thoroughly mix the rest of the ingredients for the sauce.
  • Add the red pepper mixture to scapes.
  • Stir until the pickled garlic scapes are thoroughly coated. Alternatively, you can put on food-safe gloves and work with your hands.
  • Keep the gloves on and start packing the scapes into a jar.
  • Pour the rest of the red pepper mixture on top of the scapes. If you don't have gloves, you can use tongs to transfer the scapes instead.
  • Your spicy pickled garlic scapes are now ready to eat. Store the scapes in the fridge and they’ll last a long time.

Korean Soy Sauce-Pickled Garlic Scapes

Keyword: garlic recipe, pickled garlic, pickles, soy sauce pickled

Ingredients

  • 1 ½ cup garlic scapes
  • 1 cup soy sauce
  • ¼ cup rice vinegar
  • 1 dried shitake mushroom
  • 1 pc dried kelp about the size of 2 fingers
  • ¼ medium size onion peeled and cut into slices
  • 3 cloves garlic peeled and cut into slices
  • 1 pc ginger peeled and cut into slices

Instructions

  • Trim off the tougher ends of the garlic scapes.
  • Cut the scapes into 2-inch pieces then rinse and drain.
  • Soak dried shitake mushroom and dried kelp in ¼ cup of lukewarm water until soft. This should take about 10 to 20 minutes.
  • Set the mushroom aside.
  • In a large saucepan, combine the soy sauce, rice vinegar, onion, garlic, and ginger along with the soaked shitake, kelp, and its soaking water.
  • Bring the mixture to a boil then remove it from heat.
  • Pour the mixture over the garlic scapes. 
  • Let the scapes cool down to room temperature.
  • Store the garlic scapes in an airtight container in the fridge.

How to Use Pickled Garlic Scapes

Pickled garlic scapes can last for over a year in the fridge, that’s plenty of time to make use of it alongside your meals. Here are a few ways you can enjoy your pickled garlic scapes:

  • Pair pickled garlic scapes with cheese and crackers.
  • Chop pickled garlic scapes into salads; potato salad is particularly delicious.
  • Add pickled garlic scapes to salad dressings.
  • Use pickled garlic scapes as part of a pickle plate. They’re especially tasty when drizzled with a bit of fruity oil.
  • Coarsely chop pickled garlic scapes and add them to sautéed vegetables for an acidic kick.
  • When the jar is all done, save the leftover brine and use it in homemade bean purees or as dressing for bowls of salad greens.

Wrap Up

There you go, 3 pickled garlic scapes recipes that you can whip right in your own kitchen, along with some ideas on how to use your creation.

Written by Pauline

Pauline is a mother of four, when she isn't cooking up new dishes for her family and friends, she likes to dine out at newly-opened restaurants (especially tapas!) and review them in her blog posts.

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