Quick Pickled Garlic Scapes With Dill | Refrigerator Recipe
Pickled garlic scapes are a MUST for any garlic grower or pickle lover! Quick pickled garlic scapes, also known as refrigerator pickles, are an easy and delicious way to enjoy the unique flavor of these curly green shoots. The pickling process enhances their mild garlic taste and gives them a crisp, crunchy texture similar to pickled green beans. Pickling brine, garlic, dill, and optional spicy peppers adds a tangy, zesty twist to their natural flavor, making them a versatile addition to any meal.
Enjoy them straight out of the jar as a snack, add them to salads, sandwiches, or use them as a garnish for your favorite dishes. The possibilities are endless when it comes to pickled garlic scapes!
No canner? No problem! Check out this recipe for Tangy Dill Pickled Garlic Scapes | Quick Pickles.
Why Quick Pickled Garlic Scapes ROCK!
All About Garlic Scapes
If you’re a garlic lover, you may be familiar with garlic scapes – the curly, green shoots that emerge from garlic plants in late spring. Garlic scapes are a delicious and versatile ingredient that can be used in a variety of dishes. When it comes to harvesting garlic scapes, it’s important to know the difference between hardneck and softneck garlic. Hardneck garlic produces thick + woody scapes, while softneck garlic doesn’t produce a scape at all.
Garlic scapes are starting to become more popular! You can find them at farmer’s markets, from a neighbour, or grown from your own garden patch.
Related: Harvesting Garlic Scapes | A Complete Guide For When & How To Harvest Garlic Scapes
Tips + Tricks For The BEST Quick Pickled Garlic Scapes
Use the freshest garlic scapes possible when pickling. This will help the scapes maintain a firm “crunch” after processing.
Add 1/4 teaspoon of “pickle crisp” or calcium chloride to prevent enzymes from softening your scapes, keeping them even more crispy. Totally optional, if I have it on hand I use it, if not I simply go without.
Quick pickled garlic scapes must be kept in the refrigerator to keep from spoiling.
Add in onions, asparagus, cucumbers, or extra garlic cloves to your scapes for a mixed jar of pickled goodness.
Key Ingredients
Garlic Scapes– When it comes to harvesting garlic scapes, timing is key. You’ll want to wait until the scapes have grown to about 10-12 inches long and have started to curl. If you are sourcing out your scapes, make sure that they are as fresh as possible! It takes roughly 15-20 scapes to fill a 500 ml (pint jar).
Pickling Vinegar- Always use vinegar with 5% acidity or higher whether it is white vinegar or cider vinegar is up to personal preference.
Water- I use my RO filtered water in all of my pickling recipes but if you don’t have filtered water, regular tap water will work.
Salt- Use pickling salt or another salt without any additives such as iodine or anti caking agents. Pure sea salt is a great alternative.
Granulated Sugar- This is a recommended add-in to help mellow out the harsh vinegar tang.
Pickling Spice- I use Bernardin or Ball Pickling Spice but you can easily make your own. Check out this recipe for more information.
Peppers (Optional)- Add 1/2 teaspoon of spicy dehydrated pepper flakes or 1 fresh cayenne pepper to each jar. Dial the amount up or down depending on your heat preference.
Pickle Crisp (Optional)- Adding 1/4 teaspoon of pickle crisp to each pint helps to maintain their colour and texture– keeping the scapes extra crisp. The pickles will still be delicious without this ingredient.
Quick Pickled Garlic Scapes (Refrigerator Pickles) – No Canning
This recipe makes approximately 4 pints. It can easily be halved or doubled to suit your needs.
Step 1. Harvest + Prep: Harvest the garlic scapes the morning that you plan on pickling them for best results. If you are sourcing them from somewhere else, be sure to pickle them as soon as possible! Wash and discard any yellowed or withered ends. Wash the dill in a cold water bath and separate into large sprigs (you need two per jar). Peel the garlic cloves. Wash the jars, seals, and rings (or regular lids) thoroughly with warm, soapy water.
Step 2. Prepare the Brine: Combine water, salt, and vinegar in a large pot. Bring to a low boil over medium heat, stirring occasionally. While the brine is heating….
Step 3. Fill Jars: Measure out 1/2 teaspoon of pickling spice at the bottom of each pint jar. Add one clove of garlic, a sprig of dill, and 1/2 teaspoon of dehydrated spicy peppers (optional). As an alternative to dehydrated peppers you can use one whole cayenne pepper or omit the peppers all together. Carefully wrap garlic scapes around your hand, two-three at a time. Place them in the jar, filling the jar up to the neck. Add another clove of garlic and sprig of dill to the middle of the mixture. Ladle the hot brine onto the scapes and push down any floating pieces with a clean utensil.
Step 4. Place the jar lid/seal on top of the jar loosely and let it sit for 10 minutes to cool. This helps to keep the garlic scapes submerged. After 10 minutes, tighten the jar lid, record the date, and place it into the fridge for 6-8 weeks before enjoying… they are worth the wait! *Make sure jars are cool before placing in the fridge.*
Quick pickled garlic scapes will stay unspoiled in the refrigerator for up to 6 months. There are many ways to enjoy pickled garlic scapes including using them as garnish for your favorite beverage (Caesar or Bloody Mary), on your charcuterie board alongside other pickled goodies, on top of hot dogs or burgers, or as a side to one of your main courses, and even chopped up in a salad.
Batch + Storage
This recipe makes 4 pints (or 2 quarts) but can easily be halved or doubled to suit your needs.
Quick pickled garlic scapes (refrigerator pickles) need to be kept in the fridge and will last up to 6 months.
More Preserved Recipes From The Harvest Kitchen
Quick + Crunchy Old Fashioned Fermented Dill Pickles (With Video)
Crispy, crunchy, and tangy with the perfect amount of “fizz,” these cucumbers are lacto fermented with garlic, dill, and carrots to create the ultimate pickle recipe. Sugar, salt, vinegar and water combine to make the perfect brine for preserving these old fashioned fermented dill pickles without needing any canning equipment.
The BEST Strawberry Rhubarb Freezer Jam With Cinnamon & Vanilla
The tangy flavor of rhubarb combined with the sweetness of ripe strawberries creates an irresistible taste that’s perfectly complemented by subtle hints of lemon, vanilla, and c
Foolproof Raw Sauerkraut Recipe | Two Ingredients
This tangy lacto-fermented sauerkraut is a breeze with two ingredients and simple instructions, you will be enjoying raw sauerkraut in no time. Transform your raw cabbage into an enzyme and probiotic-rich superfood.
Pickled Garlic Scapes FAQ
There are many ways to enjoy pickled garlic scapes including using them as garnish for your favorite beverage (Caesar or Bloody Mary), on your charcuterie board alongside other pickled goodies, on top of hot dogs or burgers, or as a side to one of your main courses, and even chopped up in a salad.
The whole green curly tendril and bud are edible! Pickled garlic scapes resemble pickled asparagus.
Printable Recipe Card
Quick Dill Pickled Garlic Scapes | Refrigerator Recipe
Quick pickled garlic scapes, also known as refrigerator pickles, are an easy and delicious way to enjoy the unique flavor of these curly green shoots. The pickling process enhances their mild garlic taste and gives them a crisp, crunchy texture similar to pickled green beans. Pickling brine, garlic, dill, and optional spicy peppers adds a tangy, zesty twist to their natural flavor, making them a versatile addition to any meal.
Ingredients
- 4 bunches of garlic scapes (around 80 scapes, 15-20 per jar)
- 4 cups white pickling vinegar or cider vinegar (5% acidity)
- 1/3 cup pickling salt or sea salt
- 2 tablespoons sugar
- 8 cloves garlic, peeled
- 8 large sprigs dill
- 2 tablespoons pickling spice
- 1/4 teaspoon pickle crisp per jar (optional)
- 1/2 teaspoon dehydrated peppers per jar (optional)
Instructions
- Harvest + Prep: Harvest the garlic scapes the morning that you plan on pickling them for best results. If you are sourcing them from somewhere else, be sure to pickle them as soon as possible! Wash and discard any yellowed or withered ends. Wash the dill in a cold water bath and separate into large sprigs (you need two per jar). Peel the garlic cloves. Wash the jars, seals, and rings (or regular lids) thoroughly with warm, soapy water.
- Prepare the Brine: Combine 4 cups water, 1/3 cup salt, 2 tablespoons sugar, and 4 cups vinegar in a large pot. Bring to a low boil over medium heat, stirring occasionally. While the brine is heating....
- Fill Jars: Measure out 1/2 teaspoon of pickling spice at the bottom of each pint jar. Add one clove of garlic, a sprig of dill, and 1/4 teaspoon of dehydrated spicy peppers (optional). As an alternative to dehydrated peppers you can use one whole cayenne pepper or omit the peppers all together. Carefully wrap garlic scapes around your hand, two-three at a time. Place them in the jar, filling the jar up to the neck. Add another clove of garlic and sprig of dill to the middle of the mixture. Ladle the hot brine onto the scapes and push down any floating pieces with a clean utensil.
- Cover + Store: Place the jar lid/seal on top of the jar loosely and let it sit for 10 minutes to cool. This helps to keep the garlic scapes submerged. After 10 minutes, tighten the jar lid, record the date, and place it into the fridge for 6-8 weeks before enjoying... they are worth the wait! *Make sure jars are cool before placing in the fridge.*
Notes
- Quick pickled garlic scapes will stay unspoiled in the refrigerator for up to 6 months. There are many ways to enjoy pickled garlic scapes including using them as garnish for your favorite beverage (Caesar or Bloody Mary), on your charcuterie board alongside other pickled goodies, on top of hot dogs or burgers, or as a side to one of your main courses, and even chopped up in a salad.
- This recipe makes 4 pints (or 2 quarts) but can easily be halved or doubled to suit your needs.
- Use the freshest garlic scapes possible when pickling. This will help the scapes maintain a firm "crunch" after processing.
- Add 1/4 teaspoon of "pickle crisp" or calcium chloride to prevent enzymes from softening your scapes, keeping them even more crispy. Totally optional, if I have it on hand I use it, if not I simply go without.
- I am not an expert. Refer to the USDA's Complete Guide to Home Canning as the ultimate authority on canning safety. There is also a lot of great information at National Center for Home Food Preservation.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1/2 cupAmount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 83mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
Pin It!
Refer to the USDA’s Complete Guide to Home Canning as the ultimate authority on canning safety. There is also a lot of great information at National Center for Home Food Preservation.
