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A simple lacto-fermented pickle made from garlic scapes. Can be spicy


  • 12 pounds fresh garlic scapes
  • 2 tablespoons non-iodized salt
  • 13 sprigs dill (optional)
  • 2 tablespoons whey or juice from a successful lacto fermentation


  1. Wash garlic scapes.
  2. Sterilize jar and lid.
  3. Chop garlic scapes into 2″ lengths, to help them fit in the jar.
  4. Put garlic scapes and dill into the jar.
  5. Dissolve the salt in 1 cup warm, filtered, water. Add to jar. Top up jar with clean filtered water to the jar’s shoulders.
  6. Add the whey, your sterilized weight, and cap.
  7. Place the jar on a plate or catch tray. If using an air lock or flex lid, there is no need to burp the jar. If using a standard lid, rather than a fermentation lid, you’ll need to burp the jar daily, or twice daily if it’s hot out.
  8. Let the jar ferment for 3-7 days, it will be faster if the ambient temperature is warm and slower if it’s cool. The jar will bubble with large bubbles for 1-2 days, starting 6-12 hours after set up. Once the bubbles die down to fine air bubbles, do a sniff check and see if the pickled garlic scapes are smelling like pickles. If they do, move the jar to the fridge.

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