I’m not done with the wonderful garlic scape yet and this time I put them in vinegar – what??! Yep, I did and it’s awesome! If you’ve never heard of garlic scapes, check out this fun post I did when I mixed them with asparagus. They’re so tasty that I want to use them with everything now.
This could not be easier and it would make a great hostess gift if you’re attending a lot of summer parties. Simply cut the scapes to fit the bottle, roll them with a rolling pin gently to release more flavor and then add them to your favorite vinegar and herbs.
I did one with aged white wine vinegar and thyme, another with rice wine vinegar and mint, and the last one with basil. There are so many great flavored vinegars available now and it will be a lot of fun to experiment with different herbs.
This will be great as a salad dressing and a marinade for seafood. I was pondering using white balsamic vinegar next time and using it to dip some grilled garlic bread. I’m licking my lips just thinking about it!
Another great way to cook garlic scapes is on the grill. Think of them as green onions. Give them a few tiny nicks, massage with some olive oil, add some salt and pepper and you’ll have a great side dish.
If you are cooking garlic scapes, take a shot and share it with me on Instagram. Hurry to you farmer’s market if you’re curious because they’ll soon be out of season. Cheers!
- 1-2 whole garlic scapes, cut to fit your bottle
- Note: Add more garlic scapes for more flavor
- 1 cup light vinegar, like white or red vinegar, rice vinegar
- Glass container with non-metal cap or cove
- Handful of your favorite herbs ie: parsley, sage, rosemary, thyme, basil, mint
- Note: Generally use the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.
- Sterilize the bottle and cap, either by simmering in hot water on the stove for 10 minutes or washing in the dishwasher right before using. Allow to container and cap to dry thoroughly.
- Wash garlic scapes and dry completely. Cut into lengths that will allow the scape to be completely submerged below the level of the vinegar. Any exposed piece of scape not in the vinegar will start to deteriorate and rot.
- Gently bruise the scapes, by rolling over slightly with a rolling pin, to release a bit more flavor.
- Place the scape pieces in the sterilized container and cover completely with vinegar. Add your choice of herbs. Cover with lid, cap or cork.
- Store in the refrigerator, or other cool, dark place. The following day, check the level of the vinegar and add more if the level has dropped at all. It is possible that the scapes will absorb some overnight.
- Allow to infuse for 10 days to 2 weeks, in a cool, dark place. Strain out original garlic scape pieces, if desired, and replace with fresh ones (if available), primarily for decoration. Will keep for 2-4 months.
- Keep vinegar bottle out of sunlight or it will become cloudy.
- The acid in the vinegar acts as an inhibitor for bacteria growth, but certainly keep an eye out for changes in color, an off smell, or cloudiness in the bottle and discard if there is a question. Storing the vinegar in the refrigerator, particularly in the summer months, is the safest.