story and photos by Jennifer Morrisey homeinthefingerlakes.com
Garlic scapes are available only once a year for a brief period. Making pickled garlic scapes is an easy way to preserve the mild garlic flavor and make excellent use of something previously seen as a by-product with little to no value.
Last fall, on a mild day, my family, sister-in-law and a few family friends spent an afternoon planting a small garlic field by hand. Planting garlic involves bending over, squatting and paying attention to the number of cloves planted and spacing. But with our little group working together, the task passed quickly and felt more like a social gathering than labor. On our farm, we only grow a few crops overwinter, like garlic and winter wheat. I always enjoy the planting of these crops, as it seems to bring a sense of hope and anticipation. It’s a reminder that despite the coming dark and cold months, spring is just around the corner.
As the ground warms in the spring, our garlic wakes up and starts actively growing. The increasing sunlight and warmer temperatures encourage new growth, and the garlic sends a green shoot up above the ground. These shoots, known as garlic scapes, emerge from the center of each plant, curling gracefully as they grow. Scapes are the flower stalks of the garlic plant; if left untrimmed, they would eventually bloom into flowers.
Trimming back the scapes encourages the garlic to focus on creating a larger bulb instead of a flower. Some garlic growers toss the scapes, but they are considered a culinary delicacy around the world and are becoming increasingly popular here in the U.S. They have been appearing more frequently at farmers markets and in CSA boxes when in season. Garlic scapes have the texture and crunch of a green bean but with a mild garlic flavor. Aside from pickling them, they are also good in stir fry, tossed over pasta, or pesto.
Why pickle garlic scapes?
Much like strawberries, garlic scapes have a very short season – and it’s happening right now! Pickling these scapes is a simple and delicious way to extend their lightly garlicky flavor. While freezing is also an option, there’s something uniquely satisfying about crunching into a pickled garlic scape straight from the jar. They also make a great addition to charcuterie boards. That’s why, every year, I make sure to prepare a few jars of pickled scapes to add to my pickled pantry.
How to pickle garlic scapes
Pickling garlic scapes is incredibly easy. I find the most time-consuming part is trimming and wrangling the scapes into the jar. You can actually pickle every part of the scape – even the flower bud, which is usually more bulbous and rounded than the rest of the scape.
Garlic scapes have a natural curl, which makes them tricky to fit into a jar for pickling. I usually trim and use the straighter part at the bottom, cutting off any tough sections. I chop the curly tops up for stir-fries or to sauté with pasta. When it comes to canning, I follow the usual hot water bath canning methods, which work well for acidic foods. If you’re new to canning and want to learn, I recommend contacting your local cooperative extension. They often have canning classes at a low cost.
How to use pickled garlic scapes
After allowing your pickled garlic scapes to pickle for at least two weeks, they’re ready to enjoy. These pickled scapes are excellent alongside cured meats on a charcuterie board, on a veggie platter or as part of a classic relish tray. Pickled garlic scapes are great chopped and sprinkled over salads for a garlicky crunch, used as a tangy topping on sandwiches and burgers instead of a pickle or thinly sliced for a unique twist on pizzas.
It’s rewarding to transform ingredients that might be overlooked or discarded into a treat we anticipate each year. The art of food preservation – whether through pickling, canning or fermenting – allows us to savor the flavors of each season long after they’ve passed and use the garden’s bounty in a traditional and resourceful way.
