Pickling is a great way to preserve garlic scapes! This easy pickled garlic scape recipe doesn't require canning—just prep the brine, pour over the scapes, and place in the fridge.
Wash and dry the garlic scapes. Cut them into pieces that will fit into your jar. No need to cut the flower heads off, unless you prefer to cut them off. They can be a little chewy, but I like them.
Stuff the jar with garlic scapes so it's pretty full, making sure they all fit. If using dill, mustard, coriander, or red pepper flakes, add them to the jar. Place the filled jars onto a large plate or something that would catch the brine drip and not make a mess on your counter.
In a small saucepan, combine the vinegar, water, salt, sugar, peppercorns, and boil until the salt fully dissolves. This is your pickling brine.
Carefully pour the boiling brine into the jar to cover all the garlic scapes, leaving ¼ inch of space on top. If any scapes are popping up on top, use a spoon to gently push them into the brine. CAREFULLY cover the jars with lids. Don't touch the outside of the jars with bare hands, they're HOT.
Fridge pickle instructions: Let the jars cool down and transfer to the fridge to cure for at least 1 week. Keep refrigerated and enjoy within 6-8 weeks.
Canning instructions: If you're experienced with hot water bath canning, go ahead and process the jars in a hot water bath for long-term storage.