Pickled and Dilled Garlic Scapes

Summary: This is an absolutely wonderful recipe from Marisa McClellan (foodinjars.com). I love the pairing of dill with the scapes, as well as the after-oomph of garlic upon swallowing! I've made some minor changes which are noted below. Yum!
Let these pickles cure for at least a week before eating.

Yield: 2 half-pints


  • ½ - ¾ pound garlic scapes (2-3 bunches); I like the thinner scapes in this recipe as they are more tender
  • 1 teaspoon dried dill weed (Marisa calls for dill seed, but I like the dilliness of the dried weed and the way it swirls in the pickling liquid)
  • ½ teaspoon whole black peppercorns
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 1 tablespoon pickling salt, OR ¾ ounce kosher or sea salt
  • 2 peeled cloves of garlic (my addition)


Get out 2 half-pint jars, and prepare a small boiling water bath. Divide the dill and black peppercorns between the jars.

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. Pack the trimmed scapes into the jars, along with 1 peeled garlic clove per jar (place along the wall of the jar because it looks pretty).

Combine the vinegar, water and salt in a small pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. I usually have some leftover brine.

Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.