• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
West Coast Kitchen Garden
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe » Condiments, Preserves and Sauces » Lacto Fermented Garlic Scapes (Traditional Pickled Garlic Scapes)

    Lacto Fermented Garlic Scapes (Traditional Pickled Garlic Scapes)

    Published: Jul 28, 2021 · Modified: Jan 26, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Love pickles and the savory flavour of garlic? These crisp fermented garlic scapes are so tangy and delicious and I'll show you how easy it really is!

    Freshly harvested garlic scapes on wooden bench
    Freshly harvested garlic scapes in the spring

    Making pickled garlic scapes the old fashioned way is easier than other pickling recipes and is better for you.

    Wait, what?!
    Pickling through fermentation is so simple and not only do you end up with pickled scapes, you get a jar full of probiotic awesomeness! I’ll walk you through this simple recipe and by the end I hope you’ll be as hooked on fermented garlic scape pickles as I am.

    Check out my other easy fermented vegetables like Fermented Radishes and Red Cabbage Sauerkraut/Fermented Red Cabbage.

    Jump to:
    • What is a garlic scape?
    • How do you ferment naturally?
    • Is fermenting safe?
    • How long does it take and what should I expect?
    • How do I know when it’s finished fermenting?
    • What do you eat with pickled garlic scapes?
    • Can I make other vegetables ferment like this?
    • Where to buy fermenting supplies?
    • Where can I buy pickled garlic scapes?
    • Recipe

    What is a garlic scape?

    A garlic scape is the flower bud of garlic. It pops up in mid spring to early summer, awhile before the garlic cloves are ready to be harvested. Clipping the flowering bud off redirects the energy of the plant into the bulb instead of the flower.

    Scapes have a wonderful garlic flavor with the texture and look of scallions but curlier. So photogenic! No one wants to waste these elegant, piquant stems so if you don't grow your own, you can usually find them in farmers markets when they are in season.

    Bouquet of fresh garlic scapes in my hand
    Late spring and early summer is the time to enjoy fresh garlic scapes

    How do you ferment naturally?

    Produce has naturally occurring good bacteria. When treated properly, we can encourage the good bacteria (lactic acid producing Lactobacillus) which preserves the food. It does this by creating organic acids including acetic acid (aka vinegar) to create an unfavorable environment to the bad bacteria that cause spoilage.

    To further ensure we don’t have bad bacteria growing, we cover our vegetable fully in a salt water brine or solution. The salinity and lack of oxygen further prevent molds and undesirable microbes.

    Salt water brine covering garlic scapes in a mason jar
    A simple salt water brine is all you need to make simple lacto fermented garlic scapes into pickles

    Is fermenting safe?

    Yes! Done right, fermenting is very safe. Additionally, if it goes bad it will be easy to tell. Fermenting gone sideways will smell and/or look bad with funky growth. To keep your ferment safe it’s important to follow a few simple rules.

    1. Start with clean sterilized non porous jars and equipment. Glazed ceramic crocks or glass mason jars are ideal.
    2. Use an airlock. If you don't have a ready made airlock, make your own by covering your jar with something that will breath but prevent contaminants from entering. Cheesecloth or a paper coffee filter fastened with an elastic work well.
    3. Make a brine of 2 tablespoons of kosher salt for each liter of water.
    4. Keep your produce submerged to keep oxygen out. Do this by ensuring you have enough brine to cover ingredients and if any bits are floating, keep them down by using a pickling weight. If you don't have a dedicated weight, you can make one out of a zip top bag filled halfway with water.
    Katie of Creekside Produce picking Garlic Scapes
    Katie of Creekside Produce picking Garlic Scapes

    How long does it take and what should I expect?

    Pickling this way will take 7-14 days (or even longer if you like) depending on the temperature where you store your jars and the flavour you prefer. The longer you leave your veg fermenting, the stronger the flavours will get.

    Filling the jars and making the brine is fast, you can be done in 15-60 minutes depending if you have to boil your water first or if you use filtered water. Once you have the vegetables prepared and brined, you just sit back and wait.

    Don’t forget to watch this cool process up close. If you use glass jars, you have a front row seat to seeing this little miracle happen. First you will get a few bubbles, these may increase and you may see the brine get cloudy. As the fermenting progresses, the cloudiness will clear up and you should smell a pleasant pickled or brewing type smell that will tell you things are going well.

    How do I know when it’s finished fermenting?

    This is your choice! You can make these as pickled/fermented as you like. A longer ferment will have a stronger flavour, a shorter ferment will have a little fresher garlic flavour and a more toothsome texture. Once you are happy with your fermented pickled scapes, remove the air lock, replace with a regular jar lid and store in your fridge or other cold storage area and enjoy.

    What do you eat with pickled garlic scapes?

    Pickled garlic scapes are surprisingly versatile. In a sandwich, on a charcuterie board or use them in place of capers or pickles anywhere you like. Serve them alongside my easy sous vide pork tenderloin recipe or roasted hot dogs. Garnish a Caesar or Bloody Mary cocktail. (You can find the classic Caesar cocktail recipe here) Don’t forget to use the probiotic vinegar that’s leftover. Use it to make salad dressing or brighten up a heavy dish (borscht or chicken stew) with a shot of bright acidity.

    Garnish a Caesar cocktail with fermented or pickled garlic scapes
    Garnish a Caesar cocktail with fermented or pickled garlic scapes

    Can I make other vegetables ferment like this?

    Absolutely. Lacto fermenting vegetables is easy and fun. Get creative with different combinations and colors of vegetables, spices and herbs. Check out my easy red cabbage sauerkraut for a vibrantly colored and tangy superfood. Most other vegetables can be preserved in the form of pickles. Popular veggies for fermenting include string beans, radishes (see my lacto fermented radish recipe in Edible Vancouver Island magazine here), carrots, all types of cabbage (add spice to make Korean kimchi), and cucumber.
    One vegetable I have trialed that I don't recommend is asparagus. Fermented asparagus had an unpleasant (to me) stringy yet soft texture and smelled like asparagus pee….Sorry if that's too much information lol. Interestingly, asparagus pickled in vinegar is really tasty and not at all like the fermented version with a crisp texture and pleasantly acidic flavour.

    Where to buy fermenting supplies?

    These have been difficult to find in the past so I decided to stock them in my shop. West Coast Kitchen Garden Shop stocks pickle pipes (simple air lock devices), pickle pebbles (pickling weights), single jar fermenting sets, sprouting lids and water kefir kits. Hop on over and take a look.

    • Pickling and fermenting is easy with these simple silicone air locks on mason jars
      Simple and inexpensive fermenting air locks make pickling and culturing easy
    • Silicone Pickle Pipes For Home Fermenting-Set of 4 in Bright Colors
      Silicone Pickle Pipes For Home Fermenting-Set of 4
    • Pickle Pebbles-Glass weights for keeping your ferments and pickles submerged
      Pickle Pebbles-Glass weights for keeping your ferments and pickles submerged
    Order your pickling and fermenting equipment from West Coast Kitchen Garden Shop

    Where can I buy pickled garlic scapes?

    If you love pickled garlic scapes but don't want to make your own, my favourite are the scapes from Catie's Hot Dilled Beans. https://www.catieshotdilledbeans.com/ I buy jars of these at Christmas time and we love them!

    Pickled garlic scapes and other pickles and pepper jellies from Caties Hot Dilled Beans
    Pickled garlic scapes and other pickles and pepper jellies from Caties Hot Dilled Beans

    Enjoy this recipe and let me know how you like it. I love feedback (and those star ratings help this recipe reach more like minded folks!) If you have any questions, I try to reply promptly unless I'm off grid so ask away!

    Cheers my fellow foodies,

    Sabrina

    Recipe

    Fermented Garlic Scape Pickles in glass jar

    Fermented Garlic Scapes (Traditionally Pickled)

    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
    5 from 41 votes
    Print Pin Rate
    Course: Condiment, Preserves, Side Dish, Vegetable
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 16 servings
    Calories: 105kcal
    Author: Sabrina Currie

    Equipment

    • 2 1-Quart wide mouth mason jars (sterilize with boiling water before using)
    • Optional: airlock lids or pickle pipe tops for mason jars, glass fermenting weights

    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 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

    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.

    Nutrition

    Calories: 105kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1324mg | Potassium: 9mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 22mg | Calcium: 134mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    « Mediterranean Cauliflower Salad
    Fig Balsamic Jam From Fresh Figs »

    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Bernadette

      August 04, 2021 at 10:09 am

      5 stars
      A wonderfully written and informative post. Thank you.

      Reply
      • Sabrina Currie

        August 05, 2021 at 3:31 pm

        Aw thanks Bernadette!

        Reply
    2. Oscar

      August 06, 2021 at 5:22 pm

      5 stars
      I served them in a charcuterie board and everyone loved them.

      Reply
      • Sabrina Currie

        August 06, 2021 at 5:23 pm

        Awesome! They’re such a unique pickle aren’t they?! Thanks for sharing Oscar!

        Reply
    3. Chef Dennis

      August 06, 2021 at 11:37 pm

      5 stars
      This will be perfect for our sandwich. It will surely add a delicious flavor.

      Reply
      • Sabrina Currie

        August 07, 2021 at 8:21 am

        Great idea Dennis, a perfect piquant pickle for a sandwich 🙂

        Reply
    4. Kristina

      August 08, 2021 at 4:26 pm

      5 stars
      These were delicious!

      Reply
      • Sabrina Currie

        August 08, 2021 at 7:26 pm

        I’m so glad you liked them! They are such a favourite in my house, thank you so much for letting me know!

        Reply
    5. Katie Youngs

      August 09, 2021 at 5:22 am

      5 stars
      I'm definitely adding these to my next charcuterie board that I make for friends!

      Reply

    Leave a Reply Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Join Me On Social

    • Facebook
    • Instagram
    • Pinterest
    Sabrina Currie in her kitchen

    Hi, I'm Sabrina! Welcome to my West Coast Kitchen Garden. I hope to inspire you to grow, forage and shop your local farmer's market with these easy and delicious recipes using whole foods.

    More about me →

    Most Recent Posts

    • Best 75 Easy + Delicious Appetizers For Pizza Night
    • Top 20+ Easy, Healthy Salmon Breakfast Ideas and Recipes
    • Easy Strawberry, Blackberry, Banana Smoothie
    • Lavender vs Rosemary For Growing and Cooking
    • Top 40+ Tasty Day Hike Lunch Ideas
    • Easy Kakdi Koshimbir, A Refreshing Indian Cucumber Salad

    Follow to the bottom if you'd like to sign up for my latest shop sales, best cooking tips and newest recipes.

    Most Popular Recipes

    • Ooni Pizza Dough Recipe
    • Chirashi Sushi Bowl (aka Chirashizushi)
    • Miso Baked Oysters-A Quick And Easy West Coast Appetizer
    • Savory Spring Rhubarb Salsa
    • Red Cabbage Sauerkraut/Fermented Red Cabbage
    • Easy Peanut Sauce Baked Chicken
    Close up of thinly sliced sockeye salmon drizzled with white mayo based dressing and topped with arugula and a sprinkling of capers and red onions all on a blue plate.
    Best Salmon Carpaccio

    Footer

    ↑ back to top

    About

    • Privacy Policy
    Sabrina Currie of West Coast Kitchen Garden
    Sabrina Currie of West Coast Kitchen Garden

    Contact

    • Contact
    • Services
    • Media Kit

    Copyright © West Coast Kitchen Garden 2021 - All Rights Reserved

     

    Loading Comments...