Crispy and Delicious Pickled Garlic Scapes
Crispy and Delicious Pickled Garlic Scapes
The Best All-Season Side Dish! Golden Recipe for Pickled Garlic Scapes
Are you worried about side dishes spoiling easily or vegetables wilting quickly in the increasingly hot weather? Then, I recommend pickled garlic scapes, a side dish that’s easy and quick to make and can be stored for a long time. This nostalgic taste, which my mother used to make every year, is so delicious whether eaten on its own or with grilled meat, making it our family’s absolute favorite side dish. Try making these pickled garlic scapes at home, featuring a fantastic crispy texture and savory flavor!
Main Ingredients- 1 bunch garlic scapes (approx. 300g)
- 1 Korean chili pepper (cheongyang chili)
Golden Ratio Soy Sauce Base- 3 ladles dark soy sauce (approx. 180ml)
- 1/2 cup to 1 cup vinegar (approx. 100ml to 200ml, adjust to taste)
- 1/2 cup sugar (approx. 100g)
- 1/2 cup corn syrup (or rice syrup) (approx. 100g)
- 600ml water
Optional Ingredients (For Enhanced Flavor!)- 1.5 handfuls whole garlic cloves (approx. 15-20 cloves)
- 3 ladles dark soy sauce (approx. 180ml)
- 1/2 cup to 1 cup vinegar (approx. 100ml to 200ml, adjust to taste)
- 1/2 cup sugar (approx. 100g)
- 1/2 cup corn syrup (or rice syrup) (approx. 100g)
- 600ml water
Optional Ingredients (For Enhanced Flavor!)- 1.5 handfuls whole garlic cloves (approx. 15-20 cloves)
Cooking Instructions
Step 1
First, we’ll make the soy sauce base, the key to delicious pickles. Pour 3 ladles of dark soy sauce into a pot. If you like a very tangy taste, add 1 cup (200ml) of vinegar; if you prefer a moderate tang, start with 1/2 cup (100ml) and adjust the amount to your liking.
Step 2
Add 1/2 cup (100g) of sugar and mix well. Stirring until the sugar dissolves will make the sauce smoother.
Step 3
Next, add 1/2 cup (100g) of corn syrup (or rice syrup). Corn syrup adds gloss to the soy sauce base and helps create a mellow, deep sweetness.
Step 4
Pour in 600ml of water and stir everything together to complete the soy sauce base.
Step 5
Now, let’s prepare the main ingredient, the garlic scapes. Trim off any wilted or spoiled parts of the garlic scapes. Then, cut them into bite-sized pieces, about 4-5 sections. Cutting them too long might make them difficult to eat later.
Step 6
Remove the stems from the Korean chili pepper and cut them in half. This will add a spicy kick. If you want to control the spiciness, adjust the quantity or remove the seeds.
Step 7
The characteristic of this pickle is that the garlic scapes are not blanched. Therefore, wash the garlic scapes and the optional whole garlic cloves very thoroughly under running water multiple times. It’s important to wash them meticulously to remove any dirt.
Step 8
If you’re adding whole garlic cloves, trim off just the root ends and wash them clean. Adding whole garlic cloves will enhance the aromatic flavor, making it even more delicious.
Step 9
Here’s the highlight of making pickled garlic scapes! Pour the prepared soy sauce base into the pot and add the halved Korean chili peppers. Bring it to a rolling boil over high heat, then reduce the heat to medium-low and simmer for about 10 to 20 minutes. Let it boil long enough for the flavors in the soy sauce base to meld well. Turn off the heat after boiling.
Step 10
While the soy sauce base is boiling, place the washed and trimmed garlic scapes and whole garlic cloves into a wide, large glass jar or airtight container. Pack them in snugly without much empty space.
Step 11
Immediately pour the hot, boiled soy sauce base over the prepared ingredients in the container. The hot soy sauce will cook the garlic scapes and whole garlic, so there’s no need to blanch them separately. And just like that, the pickled garlic scapes are done! Isn’t it simple? While the soy sauce base ratio is a guideline, feel free to adjust the amounts of sugar, vinegar, and soy sauce to suit your personal taste and find your perfect flavor.
Step 12
Since these pickles are not blanched, initially, you’ll taste the fresh, slightly pungent flavor of the garlic scapes, along with a delightful mix of sour, salty, and sweet notes. They’re delicious to eat as is, and you can start enjoying them about 5 hours after making them. However, if you prefer a deeper, more infused flavor where the soy sauce has thoroughly permeated the garlic scapes, we recommend refrigerating them for about 5 to 7 days to let the flavors mature before serving. Once they’ve had enough time to absorb the flavors, you’ll enjoy a wonderful savory taste along with their satisfying crunch.
