Fermented Garlic Scapes (Traditionally Pickled)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
16 servings
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Calories
105 kcal
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Course
Side Dish, Condiments
Fermented Garlic Scapes (Traditionally Pickled)
Description
This recipe calls for cleaning and trimming garlic scapes before packing them loosely into sterilized jars with peppercorns, dill, and optional chili flakes for spice. A brine of filtered, dechlorinated water and kosher salt is poured over the scapes, leaving headspace, and a weight is used to keep the vegetables submerged under the liquid. The jars are sealed with airlock lids or loosely fastened lids that allow gas release during fermentation. The fermentation process enhances the flavors while preserving the crisp texture of garlic scapes.
The pickles balance garlicky pungency with herbaceous dill and optional heat from chili flakes. Using dechlorinated water is emphasized to encourage healthy fermentation. The recipe can be scaled by maintaining a salt-to-water ratio to produce multiple jars. This method results in tangy, crunchy fermented scapes that can be enjoyed as a condiment, snack, or ingredient to add bright acidity and garlic flavor.
Fermented garlic scapes can be stored for extended periods and enjoyed throughout the year. They provide a way to use abundant seasonal garlic scapes by preserving them traditionally. Serving ideas include slicing into salads, sandwiches, or alongside charcuterie.
Ingredients
- 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 dill sprigs fresh dill stems with seed heads or dill fronds
- 1 teaspoon chili flakes optional, optional, use if you want spicy pickles
- 6 cups water or boiled 20 minutes and cooled to remove chlorine if on city water, filtered
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
- Maintain a salt ratio of 2 tablespoons kosher salt per liter of filtered water for successful fermentation and preservation.
- Use dechlorinated water (filtered or boiled and cooled) to promote proper fermentation by removing chlorine.
- Fermentation can be adjusted by using airlock lids or loosening standard lids to release gases during the process.
- This recipe can be easily multiplied to fill multiple jars by keeping the brine ratio consistent.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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