Garlic Scapes
Snappy Spring Snacks Add Zing to Almost Anything
by Jainned B. McDonnell
Garlic scapes are the flower stalks of the hard neck variety of the garlic plant. They are the curly edible teasers that come up about two months before the garlic bulbs are ready for harvest. They have a mild garlic flavor, with a shape and texture similar to asparagus or green beans. Though they are a wonderful fresh addition to almost any dish and make a fabulous pesto, I can never eat them all at once. Pickling and canning these curly savory treats lets me enjoy them all year round.
Pruning back the scape allows the plant to put its energy into growing larger bulbs. I usually harvest the scapes all at once, cutting them down to the first set of leaves. When harvesting scapes for eating purposes, I would recommend doing so before they start to have a prominent bend or curl, because they can become tough and woody. Curly scapes can still be used for this pickling recipe, just trim off both the flower tip and tough bottoms and, instead of laying them in a circular fashion (as shown in picture), cut them to jar length and pack them in jar vertically.
Pickled Garlic Scapes
Set aside four regular mouth pint jars and new canning lids, sanitized. Though wide mouth jars are easier to work with during the packing process, the scapes will expand and uncurl when the hot brine is poured over them. The bottle neck of a regular mouth jar helps keep the scapes in the jar and maintain the ½-inch head space for canning.
Ingredients
1 lb garlic scapes
2 c vinegar, apple cider vinegar, or distilled vinegar
2 c water
2 Tbsp pickling salt or kosher salt
2 tsp mustard seeds, ½ tsp per jar
2 tsp whole peppercorns, ½ tsp per jar
2 tsp coriander seeds, ½ tsp per jar
Pinch of chili flakes per jar, optional
Lemon peel, ½ inch piece per jar, optional
Instructions
Start a water bath and bring to a boil. In a different pot, bring water, vinegar, and salt to a boil to make the brine.
Wash, dry, and trim the tough ends of the scapes. Pack the scapes into sanitized pint jars, leaving ½ inch space from the top. Add ½ tsp peppercorn, ½ tsp mustard seed, ½ tsp coriander seeds, a pinch of chili flakes, and ½ inch segment of lemon peel to each jar.
Fill the jars with hot brine, clean the tops of jars, and seal with canning lids. Process in water bath for 10 minutes.
I usually let these sit for at least four weeks before I break one open to snack on. These salty, garlicky, and tart pickles are a great garnish on noodle soup, stews, salads, savory pies, cheese boards, and martinis—really just about anything. If you come across garlic scapes at the farmers market or have extra from your garden this year, give these pickles a try for a year-round treat.
Jainned McDonnell discovered her love for food at a young age in her parents’ restaurant. She is a graduate from Mendocino College’s Agriculture Department. Inspired by local farmers of Mendocino, she is ardently growing a home garden at Shining Moon Ranch in Boonville, wild harvesting in the Mendocino area, and cooking her way through the seasonal offerings available in her garden and at the farm stands.
