Spicy Pickled Garlic Scapes With Vinegar Brine (Printer-friendly)
Tangy garlic scapes pickled in aromatic vinegar with chili heat for a crunchy, bold condiment.
# What You'll Need:
→ Garlic Scapes
01 - 2 large bunches fresh garlic scapes (about 10.5 ounces), trimmed and cut to fit jars
→ Vinegar Brine
02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon kosher salt
→ Spices & Flavorings
06 - 1 teaspoon black peppercorns
07 - 1 teaspoon mustard seeds
08 - 1 teaspoon coriander seeds
09 - 1/2 teaspoon red pepper flakes
10 - 2 small dried chilies, whole or sliced
11 - 2 bay leaves
12 - 4 sprigs fresh dill
# How To Make It:
01 - Wash pint jars and lids with hot, soapy water. Rinse thoroughly and sterilize by boiling for 10 minutes or running through a complete dishwasher cycle.
02 - Trim the ends of the garlic scapes and cut them to the length of your jars, curling as needed to fit neatly inside.
03 - Divide garlic scapes, fresh dill sprigs, and dried chilies evenly between the sterilized jars, packing them tightly.
04 - Distribute half the peppercorns, mustard seeds, coriander seeds, red pepper flakes, and one bay leaf into each jar.
05 - Combine vinegar, water, sugar, and salt in a saucepan. Bring to a boil, stirring constantly until sugar and salt are completely dissolved.
06 - Carefully pour hot brine over the packed scapes, ensuring they are completely submerged. Leave 1/2 inch headspace at the top.
07 - Seal jars tightly with lids. Allow to cool to room temperature, then transfer to refrigerator.
08 - Refrigerate for at least 48 hours before consuming. Flavor intensifies and improves after one week of pickling.
# Expert Tips:
01 -
- You get all that beloved garlic flavor without the sticky fingers or lingering breath
- The crunch is absurdly satisfying and the pickling mellows any harsh raw edge
- They transform an ordinary cheese board into something people actually Instagram
02 -
- Patience is non negotiable here because tasting too early will make you think they're not working
- Always use a clean fork to fish them out so you don't introduce bacteria to the brine
03 -
- Find the freshest scapes possible because they lose their snap after a few days
- Let the jars cool completely before refrigerating to ensure a proper seal