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These Quick Pickled Garlic Scapes Are:
- Bright
- Tangy
- Loaded with Flavor
- A little Spicy
- Garlicky
- Crunchy
- Vegan, gluten free, vegetarian, and SO good!
Pickle Recipes with Garlic Scapes
This sweet fresh pickled garlic scape recipe is the perfect way to use that sprouted garlic. Throughout the summer our garden is overloaded with garlic scapes all ripening at once. I make this scape pickles recipe with vinegar and dill, and a quick snack is ready in no time. Enjoy that summer garden bounty with this bright and fresh pickle recipe all summer long. There’s nothing better than seasonal produce right out of the garden – if not your garden, then get fresh garlic scapes at your local farmer’s market stand ?
What’s In Pickled Scapes?
See the recipe card below for full ingredient amounts and recipe instructions!
- Garlic Scapes: scapes are the curly flowering part of the garlic plant.
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- White Wine Vinegar: not to be confused with normal white vinegar, this white wine vinegar gives the pickled scapes a really nice sweetness and flavor.
- Sea salt
- Fresh garlic
- Fresh dill
- Cumin Seeds – to give the pickles a nice earthy flavor
- Fennel Seeds – for brightness and spice
- Dill Seed – compliments the fresh dill in this recipe, making these pickles pop!
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
How To Pickle Garlic Scapes
- Wash the scapes thoroughly.
- In a sauce pan, heat the rice vinegar, water, white wine vinegar, and salt until the salt dissolves. Add the garlic and seeds/spices to the pot, and remove brine from heat.
- Layer the scapes and dill sprigs in mason jars and pour the brine over until the jar is full to the top with brine, covering the scapes.
- Cover and chill the scapes overnight – enjoy the next day! Pickled scapes will keep up to 2 weeks in the refrigerator.
More Pickle Recipes You’ll Love!
- Mexican Pickled Carrots
- The Best Pail Pickles – A No-Cook Recipe You Make in a Bucket
- Spicy Pickled Onions
- Quick Pickled Snap Peas
- Low Sodium Pickles Recipe
- White Fence Farm Pickled Beets (Copy Cat Recipe)
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Quick Pickled Garlic Scapes
Ingredients
- 4 cups garlic scapes
- 1.5 cups seasoned rice vinegar
- 1/2 cup water
- 1/3 cup white wine vinegar
- 1/2 cup sugar
- 1 tablespoon Sea Salt
- 4 cloves garlic diced
- 1/2 bunch fresh dill stems removed
- 1/4 teaspoon cumin seed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon dill seed
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon Crushed Red Pepper Flakes
Instructions
- Wash the scapes thoroughly.
- In a sauce pan, heat the rice vinegar, water, white wine vinegar, and salt until the salt dissolves. Add the garlic and seeds/spices to the pot, and remove brine from heat.
- Layer the scapes and dill sprigs in mason jars and pour the brine over until the jar is full to the top with brine, covering the scapes.
- Cover and chill the scapes overnight – enjoy the next day! Pickled scapes will keep up to 2 weeks in the refrigerator.
Video
Nutrition
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About the Author: Kelly Jensen
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Yummy