pickled garlic scapes

 

When does a recipe become a family recipe? How many years does it take? How man generations? We've only made this recipe once or twice, but it's the best, so we're going to keep it and call it a family recipe going forward.

 

Pickled Garlic Scapes

For every pint of garlic scapes you’ll need:

1 bunch garlic scapes (washed and trimmed of the flower), about 15

3/4 cups apple cider vinegar

3/4 cups water

1 tablespoons kosher salt

1/2 tablespoons raw sugar (can substitute granulated white sugar if necessary)

½ teaspoon black peppercorns – optional

½ teaspoon mustard seed (not ground mustard) - optional

¼ teaspoon crushed red pepper flakes (can omit if you’re sensitive to heat) – optional

¼ teaspoon coriander seeds (not ground coriander) –optional

Some fresh dill weed or ½ tsp dill seeds – optional

 

Coil each garlic scape and insert into a pint-sized sterilized mason or ball jar. To sterilize, simple place in a pot of boiling water for 3-5 minutes, and carefully remove with tongs.

When you have filled the jar to within 1/2 –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.

Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved, use a wooden spoon for stirring. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile butterknife to push it back into the jar. Bang the jars on the counter a couple times to try and release some of the air bubbles.

Wipe the rims of the jars, then fix the lid tightly into place. Make sure you wash and then boil the new lids for a few minutes before adding them to the jars to seal.

Let the jars come to room temperature – do not touch the lids, they will make a popping noise and seal all on their own. If one of the lids doesn’t seal properly after it has come to room temp, simply store that jar in the fridge and eat it first.

Let the scapes cure for at least a week before eating.

 

 

 

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Stirling, Ontario

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