Garlic Scape Refrigerator Pickles


Pickled Garlic Scapes










Garlic scapes have been popping up at my local grocery store and I have been scooping them up while I can.  I love their not-too-strong garlic flavor that’s combined with a very vegetably green-ness. After I exhausted garlic scape pesto, I flavored olive oil with them.  After that, I started looking around for other ways to use their garlic-y goodness and came across garlic scape pickles. I made a batch of refrigerator pickles, and I highly recommend them.  By “refrigerator pickles” I mean a small batch that is not hot water processed for long-term non-refrigerator storage.  The benefits are I get a small batch of pickles and I don’t need to heat up the whole kitchen during a heat wave to enjoy them. I’ve been chopping them up and using them when I want a bit of non-overpowering garlic.  They’re a bit like capers, briny and savory and completely delicious.



  • 1 1/2 cups white vinegar
  • 1 1/2 cups filtered water
  • 1 tablespoon whole black pepper corns
  • 2 tablespoons kosher salt
  • 1 small hot pepper, sliced thin
  • 8 ounces garlic scapes (after trimming)


Prepare The Scapes

  1. Trim the tops and bottoms of the scapes.
  2. Cut them into pieces that will fit in your jar, allowing for 1/2 inch of head room.  TIP :  ”Head room” is the space between the top of the food, and the top of the jar’s lid.

Prepare The Jar

  1. Make sure your jar and lid are very, very clean.
  2. Put the peppercorns and hot peppers in the bottom of the jar.
  3. Pack as many garlic scapes into the jar as you can, leaving about 1/2 inch head room.

Prepare The Brine

  1. Put the water, vinegar and salt in a small pot and bring to a boil.
  2. Simmer until the salt dissolves.

Make The Pickles

  1. Pour the brine over scapes.  TIP: A wide mouthed funnel helps here.
  2. Push down on the scapes a bit and poke around with a skewer to release any air bubbles.
  3. Make sure the scapes are completely covered by brine.
  4. Leave about a 1/4 inch of headspace.
  5. Securely close the jar lid.
  6. Let cool.
  7. Refrigerate.
  8. If you have the will power, let sit about a week before using to let the flavors develop.

Yield:  1 quart jar of refrigerator pickles and garlick-y brine

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