Ingredients:

  • 1 lb fresh garlic scapes, trimmed and cut into 3-inch pieces
  • 1 tbsp pickling salt
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp granulated sugar
  • 1 tsp pickling salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red chili flakes

Instructions:

  1. Thoroughly wash the garlic scapes in cold water and pat them dry with a towel.
  2. Cut the scapes into 3-inch lengths, leaving curly tops whole or in smaller bits.
  3. Divide the scapes between two pint jars, packing them tightly and twirling curly sections against the glass.
  4. In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and chili flakes.
  5. Place the pan over medium-high heat and bring to a rolling boil, stirring until sugar and salt are completely dissolved.
  6. Carefully pour the boiling brine over the scapes in each jar, leaving 1/2 inch of headspace.
  7. Use a butter knife or chopstick to gently release trapped air bubbles from the jars.
  8. Wipe the rims clean, screw on lids fingertip-tight, and let jars cool to room temperature.
  9. Transfer to the refrigerator and allow to infuse for 24 hours for peak flavor.