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Pickled Garlic Scapes
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Pickled Garlic Scapes - Recipe for Canning

Keyword: canning, pickled garlic, pickles


  • 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


  • 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.