Asian Pickled Garlic Scapes

Use these crunchy pickles as an addition to asian inspired salads, sandwiches or chopped fine as an ingredient in a sweet and sour relish!


1/2 cups unseasoned rice vinegar

1 1/2 cups sugar

3 tbsp kosher salt

1/2 stick cinnamon

2 pieces star anise

1 tsp white peppercorns

1 tsp szechewan peppercorns

1 lb fresh garlic scapes

4 whole fresh thai chilies slightly crushed


Cut the scapes into managable pieces and pack into sterilized mason jars.  Bring the remaining ingredients to a boil stirring to dissolve the sugar and salt.  Pour the hot brine and spices over the scapes.  Lid and cool the jars.  Refrigerate for 1 week before using.

These pickles will store for months in the fridge.  Alternatively you can water process the  jars to keep them in a dark pantry.