Ingredients:

  • 1 lb garlic scapes, trimmed and cut into 3-inch pieces
  • 1 tsp pickling salt
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp maple syrup
  • 1 tbsp red pepper flakes
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 2 medium bird's eye chilies, sliced

Instructions:

  1. Wash the garlic scapes thoroughly under cold water. Trim the woody bottom ends and the flowering tips, then cut the stems into 3-inch segments.
  2. Toss the trimmed scapes lightly with the pickling salt in a bowl to draw out excess moisture.
  3. In a medium saucepan, combine the white distilled vinegar, filtered water, maple syrup, red pepper flakes, peppercorns, mustard seeds, coriander seeds, and sliced bird's eye chilies.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 5 minutes.
  5. Pack the salted garlic scapes tightly into four sterilized pint-sized mason jars, leaving about 1/2 inch of headspace.
  6. Pour the boiling spicy brine over the scapes until completely submerged. Tap jars gently to release air bubbles.
  7. Seal the lids tightly and allow the jars to cool to room temperature before transferring them to the refrigerator to cure for 24 hours.