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Garlic Scape Vinegar

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.

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.









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