Dill-Pickled Garlic Scapes

We are trying garlic scapes cold processed as refrigerator pickles with a dill brine this year.  So far it seems really spicy.  These weren’t really canned, they are just being stored in a glass jar.

If you have made this kind of pickle before, please tell me what you cooked with the scapes after pickling them. What did you use them in? I can only make so much tuna salad.


15 responses to this post.

  1. I can never find garlic scapes in the store or market. I think this fall I’ll just grow my own!


  2. Posted by thebeadden on June 24, 2012 at 11:50 am

    What a great idea! After reading this, I went to search what you could do with them and found this site:

    I don’t know if we have enough of them to do this. Maybe next year. Thanks for letting us know about this!


  3. We eat them as part of an antipasto plate – some spicy meat, crusty bread, olives – delish!


  4. Never have eaten scapes. Maybe we’ll add them to our repertoire.


  5. There’s a great article about making “Dilled Garlic Scapes” on http://thedeliberateagrarian.blogspot.com/2007/07/making-pickled-garlic-scapes.html
    The recipe is from The Ball Blue Book of Canning and Preserves, and is actually the recipe for “Dilly Beans”. It’s excellent, I use it every year.


  6. Posted by Alyse on June 25, 2012 at 11:15 am

    Here in Kentucky people make garlic scape pesto. I’ve never been fortunate enough to try it yet, but some day. It looks great. 🙂


  7. Never heard of Garlic Scapes.


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