Garlic Scape Vinegar

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.

Garlic Scape Vinegar | Simply Fresh Dinners

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.

Garlic Scape Vinegar | Simply Fresh Dinners

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!

Garlic Scape Vinegar
Recipe Type: salad dressing, marinade
Author: Robyn @ Simply Fresh Dinners (adapted from Nash’s Organic Produce)
Prep time:
Total time:
Bruised garlic scapes added to your favorite vinegar and fresh herbs will add an unexpected freshness to your dressing or marinade.
  • 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.
  1. 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.
  2. 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.
  3. Gently bruise the scapes, by rolling over slightly with a rolling pin, to release a bit more flavor.
  4. Place the scape pieces in the sterilized container and cover completely with vinegar. Add your choice of herbs. Cover with lid, cap or cork.
  5. 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.
  6. 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.
  7. Keep vinegar bottle out of sunlight or it will become cloudy.
  8. 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.

Bruised garlic scapes added to your favorite vinegar and fresh herbs will add an unexpected freshness to your dressing or marinade.


  • Reply
    July 10, 2016 at 7:35 pm

    Ummm……what is a garlic scape?

    • Reply
      July 10, 2016 at 9:57 pm

      Hi Auntie Patch,

      Garlic scapes are amazing and if you click on the link in the second sentence you’ll find all kinds of information about them.
      If you don’t see the link, here is the previous recipe I posted with these delicious little gems.

      Thanks for stopping by!
      Robyn recently posted…Garlic Scape VinegarMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    July 11, 2016 at 6:17 am

    And it is so beautiful too 🙂
    I LOVE my vinegars! I have an entire shelf in the pantry devoted to all my vinegars I have, haha! You can find just about everyone you’d ever want…except this one 😉
    Rebecca @ Strength and Sunshine recently posted…Blueberry Yogurt Banana BreadMy Profile

    • Reply
      July 11, 2016 at 8:45 am

      I’m with you, Rebecca. I just love them! There’s a new oil and vinegar tasting shop that just opened up close to me and I can’t wait to visit.

  • Reply
    Anita Rivera
    July 11, 2016 at 6:31 am

    YUMMERS!!!!!! And, these photos. Oh dear, what perfection. Garlic is my base ingredient in EVERY THING I MAKE. Sometimes I have to back off and give myself a break from garlic however, for the sake of those NEAR ME! hahahahahah

    Lovely idea my friend.

    • Reply
      July 11, 2016 at 8:49 am

      I’m with you on garlic, Anita. Often times, I roast a bulb just to snack on it, lol. I know what you mean about taking a break sometimes though, lol. Thanks so much for your kind words, friend!

  • Reply
    July 11, 2016 at 10:46 am

    Oh how sweet looking these bottled bits of goodness are. They would be perfect gifts – why did I not plant garlic this last season…?!

    • Reply
      July 11, 2016 at 1:40 pm

      They were so fun to make, Mindy, and so easy! And I can never have too much garlic 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    July 11, 2016 at 11:38 am

    Great idea! I need to score some more scapes before they’re gone, so I can try this 🙂
    Jennifer @ Seasons and Suppers recently posted…Garlic Scape and Burrata PizzaMy Profile

    • Reply
      July 11, 2016 at 1:41 pm

      Better hurry, Jennifer, I just found out they’re all gone at the farms! All the best things are fleeting, lol

  • Reply
    Tricia @ Saving room for dessert
    July 11, 2016 at 1:48 pm

    What a great use for those beautiful garlic scapes! I bet that would be terrific as a salad dressing . Great recipe, gorgeous photos!
    Tricia @ Saving room for dessert recently posted…Lemon-Lime Shortbread Thumbprint CookiesMy Profile

  • Reply
    July 11, 2016 at 4:35 pm

    What a perfectly yummy flavored vinegar. I haven’t seen the scapes anywhere, but I will keep looking….LOL I can see these as lovely little gifts. Lots of love from W.W.
    Linda recently posted…Dishing It & Digging It Link Party #104My Profile

  • Reply
    Cathleen @ A Taste of Madness
    July 11, 2016 at 8:04 pm

    This is gorgeous!! It almost looks too fancy for me to make.
    Cathleen @ A Taste of Madness recently posted…Strawberry and Blueberry Smoothie BowlMy Profile

  • Reply
    Anita Rivera
    July 12, 2016 at 5:58 am

    Nummmmmmmm! Snacking on roasted garlic, now I can do that! We love roasting it then placing it on a plate with olive oil THEN DIPPING a good piece of baguette into it! TALK ABOUT CULINARY HEAVEN!

  • Reply
    July 12, 2016 at 2:54 pm

    Love your presentation Robyn of the whole scape in the bottle. This would make a perfect hostess gift.
    cheri recently posted…Fresh Garbanzo Bean HummusMy Profile

  • Reply
    GiGi Eats
    July 12, 2016 at 6:12 pm

    Hmmmm wonder how many people I could WARD OFF if I drank a cup of this! 😉
    GiGi Eats recently posted…Reeling In The Truth: Can You Poach Fish In The Dishwasher?My Profile

  • Reply
    July 13, 2016 at 8:45 am

    This is just mesmerizing, I could sit and stare at those bottles all day! What a wonderful gift this wold make 🙂
    sue|theviewfromgreatisland recently posted…No Bake Raspberry Cheesecake BarsMy Profile

  • Reply
    July 16, 2016 at 12:37 pm

    HI Robyn,
    Sounds like a real gem for a salad or topping on fresh steamed vegetables. I love the picture of the garlic in the bottle – its very interesting. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
    Marla recently posted…Real Food Fridays #148 – Natural, Organic, Healthy LifestyleMy Profile

    • Reply
      July 17, 2016 at 1:40 pm

      Thanks for sharing, Marla! It was fun stuffing those scapes into the bottles, lol. Love the way they turned out 🙂

  • Reply
    Katherine | Omnivore's Cookbook
    July 18, 2016 at 8:36 am

    This is so cool and versatile for sure!
    Katherine | Omnivore’s Cookbook recently posted…Shrimp Salad Bowl with Mango SalsaMy Profile

  • Reply
    July 21, 2016 at 6:09 am

    Hi Robyn,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays blog hop, sharing your valuable information, and helping us to make this world healthier.
    Marla recently posted…“Trench Composting: How to Recycle Your Food Scraps Without a Compost Bin!”My Profile

    • Reply
      July 21, 2016 at 5:07 pm

      Thanks so much, Marla! See you Friday 🙂

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