Pickled Garlic Scapes (refrigerator method)

This recipe is from The Grange Kitchen & Bar in Ann Arbor, Michigan. It is easy and delicious! Make sure you buy plenty of garlic scapes when they are in season (sometime in May or early June here in Michigan) to make several pints of these pickled scapes for enjoyment until scapes are ready again the following year!

Grange Kitchen and Bar’s Pickled Garlic Scapes

  • 1 quart water
  • 1 quart white wine vinegar
  • 1 cup sugar
  • 2 tablespoon salt
  • 2 bay leaves
  • 1 teaspoon each peppercorns, coriander seeds, mustard seeds, fennel seeds
  • 2 sprigs fresh thyme
  • 4 dried cayenne peppers (my addition; I put one in each pint jar)
  • 1 pound garlic scapes, washed, cut into 2 inch lengths or just coiled up whole scapes, which are great to pull out and put in a sandwich

Bring everything but scapes to a boil, simmer 15 minutes, pour over scapes. Cool and store in the fridge for as long as they last. This makes approximately 4 pints or 2 quarts.