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.
GARLIC SCAPE REFRIGERATOR PICKLES
- 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
- Trim the tops and bottoms of the scapes.
- 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
- Make sure your jar and lid are very, very clean.
- Put the peppercorns and hot peppers in the bottom of the jar.
- Pack as many garlic scapes into the jar as you can, leaving about 1/2 inch head room.
Prepare The Brine
- Put the water, vinegar and salt in a small pot and bring to a boil.
- Simmer until the salt dissolves.
Make The Pickles
- Pour the brine over scapes. TIP: A wide mouthed funnel helps here.
- Push down on the scapes a bit and poke around with a skewer to release any air bubbles.
- Make sure the scapes are completely covered by brine.
- Leave about a 1/4 inch of headspace.
- Securely close the jar lid.
- Let cool.
- 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