Tangy and a bit sharp, alluring in their dark green color, mustard refrigerator pickled garlic scapes taste of spices and apple cider vinegar.
It is fitting that the recipe I post the day after my birthday will be one for pickles; mustard garlic scape pickles, to be exact.
Because every year for the past five, the days around my birthday have been a fest of pickling of industrial proportions around here: we usually stick to my famous spicy garlic dill pickles, but sometimes, even more, unique pickles like these pickled garlic scapes.
So if you're an experienced pickler looking to try a new recipe, or a burgeoning foodie intrigued by this fabulous new ingredient, I encourage you to give these garlic scape pickles a try! Alternatively, check out my quick pickled cabbage, quick pickled jalapeno peppers (for something on the spicy side), or quick pickled green beans.
Why garlic scapes?
Their bodies contorted and twisted within themselves, their heads reaching out to the sky, their color as vibrant as the greenest jungle plants, garlic scapes look like alien parasites from another planet. And yet they are probably one of the most underrated and underappreciated plants to benefit from the foodie renaissance our culture has experienced in recent years.
But in recent years, chefs and foodies constantly looking for new and exotic ingredients took inspiration from the Whole Hog movement and began cooking even with these strange spoils… And in my opinion, mustard garlic scape pickles (and garlic scape pesto pizza) are the best of the lot.
Top Tips for Fermented Garlic Scape Pickles
If you are new to canning and want to build up your canning knowledge, check out my canning 101 post. For all the equipment you need, check out this comprehensive canning equipment guide.
See how to prepare a water bath canning to sterilize your cans before you get started!
Garlic Scapes Pickle Storage Instructions
Pickled garlic scapes, when properly stored, can last for several months. The pickling process involves preserving the scapes in vinegar or brine, which helps to extend their shelf life. The acidity of the pickling liquid creates an inhospitable environment for bacteria, preventing spoilage.
However, it is essential to store the pickled garlic scapes in a cool and dark place. So one way to preserve the garlic scapes is to keep in the refrigerator or a cellar to maintain their quality and flavor for a longer period. Regularly checking for any signs of spoilage, such as mold or off-putting odors, is also advisable to ensure they are safe to consume.
My Favorite Ways to Use Pickled Garlic Scapes
They are gorgeous with marinated cheese curds, pate for the meat eaters among you, or when paired with some ground cherry jam and crackers - basically, anywhere you'd use French cornichons.
Thinly sliced baguettes or cranberry crostini are the perfect vehicle for the garlicky pickled scapes. Top toasted bread (or even gluten free lavosh crackers) with a few slices of the pickled scapes and sit back and enjoy.
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Recipe
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Pickled Garlic Scapes with Mustard
Equipment
- 1 large canning pot with a lid that is tall enough to immerse your jars in water fully
- 1 canning rack or a towel to place at the bottom of the pot
- Plenty of Clean Kitchen Towels
- paper towels
- jars with lids and bands
Ingredients
- 1½ cup apple cider vinegar
- 2 tablespoons pickling salt
- 1½ lb garlic scapes
- 2 tablespoons Mixed Pickling Spice
- ½ teaspoon red pepper flakes
Instructions
- Prepare a boiling water bath and sterilize 2 wide-mouth 500ml jars. Add the lids in the last 5 minutes.
- Combine the vinegar, 1½ cups water, and pickling salt in a pot. Bring the brine to a boil.
- Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jars - usually in half.
- Add 1 tablespoon pickling spice and ¼ teaspoon red pepper flakes to each sterilized jar. Pack the trimmed scapes into the jars by stacking the curly parts of the garlic scapes along the jar walls and then pack the straighter ends upright inside. It ends up looking like a curly log cabin.
- Slowly pour the hot brine over the garlic scapes in each jar, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles, then use a knife to let all the air bubbles disappear. Check the headspace again and add more brine if necessary.
- Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.
- Let these pickles cure for at least 1 week before eating.
Kellie MacMillan says
First up, Happiest of Birthdays.
I chuckled over the 'experienced pickler' ha,ha. I've made pickles and salsa many times and think this would be a great idea. I love scapes, they are so good.
I actually was thinking of your jam too, what a great combo suggestion.
Love the photos, so gorgeous.