Fermented Garlic Scapes (Traditionally Pickled)

Name: Fermented Garlic Scapes (Traditionally Pickled)
Prep time: 30 min
Total time: 30 min
Yield: 16 servings
Ingredients: 6 cups garlic scapes; 3 tablespoon kosher salt; 1 tablespoon peppercorns; 2-4 Optional-Dill sprigs (fresh dill stems with seed heads or just dill fronds if that's what you have.); 1 teaspoon Optional-Chili flakes (use if you want spicy pickles); 6 cups filtered water

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Prep Time
30 mins
Total Time
30 mins
Servings
16 servings
Calories
105 kcal
Course
Side Dish, Condiments

Fermented Garlic Scapes (Traditionally Pickled)

Liam Perkins

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This recipe makes a mild, tangy garlic scape pickle. These are perfect just eaten on their own or use them is sandwiches, Caesar cocktails or charcuterie boards. Play around with other herbs and spices if you like and make it your own! Makes 2 1-qt Mason Jars

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Ingredients

Servings

6 cups garlic scapes Trim any brown or tough bits off the ends and wash well
3 tablespoon kosher salt
1 tablespoon peppercorns
2-4 Optional-Dill sprigs (fresh dill stems with seed heads or just dill fronds if that's what you have.)
1 teaspoon Optional-Chili flakes (use if you want spicy pickles) optional
6 cups filtered water or boiled 20 minutes and cooled to remove chlorine if on city water

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Instructions

Make a brine of 6 cups water to 3 tablespoon sea salt and stir to dissolve. (It is important to use dechlorinated water for this. You can filter the water or boil 20 minutes and cool before using)
Place ½ tablespoon peppercorns, dill and chilis if using, in the bottom of each sterilized quart jar. Gently and loosely coil garlic scapes and place on top of spices. Pack them in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
Pour brine over scapes, leaving 1 inch of headspace (you may have some brine leftover). Top with a fermenting weight to keep garlic scapes submerged. If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½ c water, seal and put on top of your veg. It is important to keep your vegetables submerged.
Close jar with airlock or pickle pipe and fasten gently with jar ring. If you don’t have special airlock lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top. Leave to ferment at room temperature 7-14 days. These will likely turn a bit cloudy as it starts fermenting and small bubbles will occasionally be rising. This is normal and often resolves or settles to the bottom by the time your ferment is ready. (Using some type of lid helps ensure no foreign bacteria gets in while the fermenting is happening.)
Once the initial fermentation period is over (it is over when you decide you like how it tastes), it is ready to enjoy. Mine typically take 10-14 days until I am happy with the flavor. Top with a regular canning lid and move jar to cold storage if not storing in your refrigerator.
Kept in the fridge, this will keep easily for 3 months or longer. In cold storage, you should plan to use within 3 months. Usually this won't actually go "bad" but will lose the crispness and bright color if left longer. If you end up with mold or a horrible smell that is not like vinegar or wine and garlic, toss it out and start again with fresh sterilized jars.

Notes

This recipe can be multiplied to make as many jars as you like. Simply follow the 2 tablespoon kosher salt per 1 liter of filtered water.
This recipe can be multiplied to make as many jars as you like. Simply follow the 2 tablespoon kosher salt per 1 liter of filtered water.

Nutrition Information

Show Details

Calories 105kcal (5%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1324mg (55%) Potassium 9mg (0%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 13IU (0%) Vitamin C 22mg (24%) Calcium 134mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 105 kcal

% Daily Value*

Calories	105kcal	5%
Carbohydrates	23g	8%
Protein	5g	10%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	1324mg	55%
Potassium	9mg	0%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	13IU	0%
Vitamin C	22mg	24%
Calcium	134mg	13%
Iron	1mg	6%