Asian pickled garlic scapes

Total Time
20 min
15 min
5 min
Serve this pickled garlic with scrambled eggs, on top of bruschetta, in summery salads, alongside almost anything off the grill, or as an appetizer before dinner. The possibilities are truly endless! When you're shopping, be sure to look for firm, snappy garlic scapes without any squishy or brown bits. Once you’ve got them home, this is an easy way to turn them into pickles without the trouble of home canning. Stored in the vinegar mixture, the scapes can be kept in the fridge for up to 2 weeks, and they become better and better as they pick up more of the flavors of the spices.


Unseasoned rice vinegar

1½ cup(s), unseasoned

Table salt

1 Tbsp


1 Tbsp

Sun-dried hot chile pepper

1 item(s), small, such as chile de arbol

Cinnamon stick

1 item(s), 4-inch

Star anise

1 tsp, (1 pod)

Bay leaf

1 leaf/leaves

Fresh garlic scapes

15 medium, cut into 3-inch pieces


  1. Stir vinegar, salt, sugar, chili, cinnamon stick, star anise pod and bay leaf in a medium saucepan; set over high heat and bring to a boil.
  2. Add garlic scapes. Cook 1 minute, timing it from the second scapes hit the hot liquid (not from when the mixture comes back to a boil).
  3. Remove from heat and cool to room temperature, about 1 hour. Transfer to a large glass jar or a nonreactive bowl; cover and refrigerate 2 days. Serve by skewering them out of the liquid, leaving it behind. Serving size: 5 pieces