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


  1. Cut the scapes into managable pieces and pack into sterilized mason jars.
  2. Bring the remaining ingredients to a boil stirring to dissolve the sugar and salt.
  3. Pour the hot brine and spices over the scapes.
  4. Lid and cool the jars. Refrigerate for 1 week before using. These pickles will store for months in the fridge.
  5. Alternatively you can water process the jars to keep them in a dark pantry.