Step 1: Prepare Your Scapes

Snip the papery end of the flower with kitchen shears, keeping about 1 ½ inches of the flowering end. If your garlic scapes are more mature, remove the tough stem end, too.

Pack the scapes into a wide-mouth quart jar, ensuring they fit snugly. Add any optional spices or herbs for extra flavor.

Step 2: Make the Brine

Stir the salt into the water until dissolved, and set aside.  Alternatively, add the salt directly to the jar of scapes.

Pour the saltwater brine (or plain water, if you’ve added the salt directly to the jar) over the scapes until they are fully submerged but allowing room for the glass fermentation weight.

Step 3: Ferment the Scapes

Place a glass fermentation weight on top to keep the scapes submerged, then seal the jar with a fermentation lid.

Step 4: Store and Label

Be sure to label the jar with the contents and the date so you can track fermentation time and enjoy your fermented garlic scape pickles at their peak!

Let ferment at room temperature for 6 weeks, then taste-test for desired sourness. Once ready, transfer the jar to the refrigerator for long-term storage. They’ll keep for up to 1 year.