A Tasty Recipe for Pickled Garlic Scapes

Chris Rand shares a tasty recipe for 
Pickled Garlic Scapes


If you’re like me, you like garlic, a lot, and use a lot of it. It’s never too much! Garlic scapes are an underappreciated late spring offering, gaining in popularity, and canning them keeps them around all year, if you’ve got the discipline to pace yourself. We don’t, they are just too good. You can only get them at this time of year for just a few weeks. Good luck!

Pickled Garlic Scapes
Adapted from recipe posted by Yellow Birch Hobby Farm
Recipe type: Canning 
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: about 12 pints 
 Recipe can be scaled up or down

  • 5 lbs garlic scapes

  • Several heads of garlic (1-2 cloves per pint jar)

  • 2 T dried dill (1/2 t per pint, or 1 sprig fresh dill per pint)

  • 3 teaspoons crushed red pepper (1/4 tsp per pint)

  • 10 cups apple cider vinegar (can use white vinegar)

  • 10 cups water

  • 1 cup canning salt


  1. Wash your scapes and then cut off the flower stalk at the top- just behind where the white meets the green (to get max yield I use tops and bottoms, discard bulb in middle, use just top halves if you wish)

  2. You can cut them into pieces or just curl them into clean, prepared jars. Pack them in there, being sure to leave 1 inch headspace.

  3. To each pint jar, add: 1-2 cloves garlic, ½ teaspoon dried dill (or 1 sprig fresh dill), and ¼ teaspoon crushed red pepper.

  4. On the stovetop, heat water, vinegar, and canning salt to the boiling point, then turn down to a simmer. Carefully ladle the brine into your jars, leaving 1 inch headspace. Secure lids and bands. Process 10 minutes in a boiling water canner.

  5. Allow to sit for 3-4 weeks before eating.

  6. Makes 12 pints, using approx. 5 lbs garlic scapes.

Embellishments: mustard seed, dill heads, cardamom seed/pods (not ground), peppercorns, etc.


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