Dilly Garlic Scapes from Onions Etcetera

This is from a yummy new cookbook: Onions Etcetera

Dilly Garlic Scapes

Kate Winslow & Guy Ambrosino
When scapes are abundant, preserve them like green beans - in a brine flavored with plenty of fresh dill and hot pepper flakes. Nibble on them with cheese & crackers, or chop them for salads or soups. They are also fantastic as garnish for Bloody Marys.


  • 2 T kosher salt
  • 3 C room temperature water
  • 6 fresh dill sprigs include the flowering heads, if you have them
  • 1 - 1 1/2 t crushed red pepper flakes
  • 1/2 t black peppercorns
  • 8 oz garlic scapes trimmed


  • Stir the salt into the water until dissolved, set aside
  • Place dill, red pepper flakes, peppercorns into clean glass quart jar
  • Trim the scapes and pack them into the jar
  • Fill the jar with the brine solution, stopping 1" from the top of the jar
  • Fill a resealable plastic bag with water and seal; set on top of the scapes, to keep them submerged in the brine
  • Set the jar aside in a cool room temperature spot for 7-10 days
  • After 7 days, taste a scape. If it tastes ripe enough for your liking, seal the jar and transfer it to the refrigerator, or continue to let it ferment longer (they will get tangier)
  • Refrigerated, the dilly scapes will keep several months.


Adapted from Onions Etcetera

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