What are garlic scapes? They are the curly tops or stalks of a garlic plant. They are usually trimmed to help in the growth of a larger garlic bulb. Garlic scapes are typically at their peak in late spring, but it seems that everything is a bit delayed here in the Northeast this year. The longer the scape, the more fibrous and spicier it will be. Cooking them will help make them more palatable. To trim the scapes, snap the stalk at its natural breaking point at the base much like an asparagus, and cut off the buds or flowers from the top.
I don’t remember when I first I had this pickled scape dish, but I could not stop eating it. This is the the only way I’ve had garlic scapes. It is a dish that is often served as a side dish or banchan. There’s a hint of garlic flavor, a bit of heat, and some sweetness to round out the bold flavors. It is perfect with a bowlful of steamy rice.
Spicy Pickled Garlic Scapes #SundaySupper
Ingredients
- 2 pounds garlic scapes 2 bunches
- 1 cup kochujang red pepper paste
- 2 Tablespoons kochugaru red pepper powder
- 1 Tablespoon fish sauce
- 1 Tablespoon distilled white vinegar
- 3 Tablespoons brown sugar
- 6 cloves garlic minced
Instructions
- Trim the scapes of the tougher portions. Cut into 2-inch sections. Rinse and drain. Place in a large heat-proof bowl.
- In a large pot, bring 6 cups of water to a roiling boil. Add 1/4 cup salt and stir until dissolved. Take the pot off the heat.
- Carefully pour the hot water over the scapes. Make sure the scapes are submerged. Cover the scapes with a plate and set aside for 3-4 days at room temperature. This will take away some of the bite and bitterness and soften the scapes. Once the scapes start turning yellow, they are pretty much ready.
- Sample one of the scapes. It should be slightly salty. If it's too salty for you, then give it a a quick rinse under cold water. If it's okay, just drain the scapes in a colander and set aside.
- In the same large bowl that you used for the scapes, mix the remaining ingredients for the sauce until thoroughly combined.
- Spoon the red pepper mixture into the bowlful of scapes. Stir until the scapes are thoroughly coated. If you have food-safe gloves, put a pair of those on and get your hands into the mixture.
- Keep those gloves on and start packing a large clean jar with the scapes. There will be an excess of the red pepper mixture. Just pack the remaining mixture on top of the scapes. If you don't have gloves, you can use tongs to transfer the scapes from the bowl into the jar.
- The scapes are ready to eat right away. Keep the scapes refrigerated and they will last you a long time!
The #SundaySupper crew is sharing stories and recipes from local food markets and celebrating local produce. T.R. of No One Likes Crumbley Cookies is hosting this week’s event!
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Entrees
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Desserts
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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Thank you for this intro to the world of scapes, Amy. The spicy and slightly sweet would suit a bowl of steaming sticky white rice. Looks like I’m going to have to visit a Korean market and pick up the recommended spices =)
I am so jealous that you have access to garlic scapes, I was introduced to it when we lived in China and it was my favourite vegetable but I haven’t found it since.
I first found garlic scapes last year at my local farmer’s market and fell in love with them. Thanks for sharing!
Oh my Amy. I’m seriously hoping I can find some garlic scapes to make this. Wowsers!
I have never seen garlic scrapes that look as beautiful as yours! What a great way to save them! Love it!
Wow! I’ve never seen garlic scapes done up this way before. You made them look and sound so wonderful!
I have never seen garlic scapes around here! Must hunt harder!
I have never eaten garlic scapes, but I’d love to try your spicy pickled version!
I’ve never had them, but I can’t wait to try this yummy in your tummy goodness!
What a fantastic idea! I need to find me some scapes!!!
Amazing! You always come up with the most unique ideas
Thanks Sarah!
So me and spicy things don’t always get a long, but I really need to pickle some scapes next season!
Yes, I want to try (non-spicy) pickled scape next time!
Unique and different, never try pickle scapes, thank you, you always have amazing ideas.
Garlic scapes are one of those things that you would likely see at a farmer’s market. I love what you did with them. You’re so smart to wear gloves when dealing with the hot red pepper paste. That’s something I think about after I’ve already touched the pepper paste and then take out my contacts. Have a great time when you visit D.C.
What an interesting idea. I’ve only ever cooked with garlic scapes once and it didn’t go well. Next time I’m faced with them, I’m going to try this!
There’s an annual garlic festival that is this weekend here locally but I doubt you’d find many scapes dishes. This looks great.
Awesome! I am the saddest person in the world because I’ve NEVER been able to find any garlic scapes :(. These sound amazing.
Very cool, and you KNOW I have the gochujang to give this a go 🙂 I’ve actually only ever had garlic scapes in pesto, because years ago when I was a CSA subscriber and would get the in the box, I kind of just mindlessly always made pesto with them rather than thinking of anything more inventive. Would LOVE to try these pickles though!
I´ve yet to find garlic scapes here, but the pickling paste sounds good for other veggies too! I love anything pickled!
I’ve never eaten a garlic scape before! I’ll pause to allow the the look of shock to drain from your face. How about you send me a jar and I’ll let you know what I think 😉 I’m sure I’d love this given your description: garlicky, a bit of spice and sweetness. Yum!
Thank you for this recipe. I have wondering how to make garlic stem kimchi like the ones at the market for the longest time!
j.
Thanks for sharing this. I’ve never tried a garlic scape before but i’m sure I will love it – it sounds very flavorful and spicylicious.
Amy!!! I love this! This is one of Paul’s favorites!!! Looks delicious!!! and I love all of the photos. . yumm!
These look incredible! I love a good sweet and spicy combo, and this just sounds delish! I rarely see garlic scapes at our farmer’s market, but next time I do I will have to pick some up.
These look amazing! I hadn’t thought of pickling them before and now I must.
I’ve heard of garlic scapes, but never known what to do with them before. Thanks for the info!
I harvested all my garlic so I need to buy scapes first! lol
Thanks for this recipe! Can it be a plastic container just cleaned by hand washing/dishwasher, or does it need to be a glass sterilized lid and jar?