Pickle Your Scapes!
I often think that the best part of a jar of dilly beans is the clove of garlic… so, why not just make pickled garlic…. AND if you use garlic scapes they look like beans but have that great garlic flavor! This week Lisa and Angela went on a pickling spree with some of our scapes. The scapes are in their prime, so pull out your favorite dilly bean recipe and just put in scapes instead of beans. If you don’t have a favorite recipe, here is one you can try:
Pickled Garlic Scapes
- 3 cups water
- 2 3/4 cups of white vinegar (5% acidity)
- 1/4 c pickling/canning salt
- mustard seed
- coriander seed
- red pepper flakes
- about 60 scapes or about 3 pounds of scapes
Prepare 6 pint jars for canning (Wash, sterilize etc).
Combine water, vinegar and salt in a pot and bring to a boil.
Pack scapes vertically or coiled horizontally into clean, sterilized jars. Add 1/4 teaspoon each of mustard seed, coriander flakes and red pepper flakes (you can adjust or omit for hotness) to each jar.
Carefully ladlehot brine into jars leaving 1/2 inch headspace between top of liquid and lid. Tap jar to dislodge air bubbles, add more brine if necessary.
Can with boiling water method for 15 minutes. Turn off heat and allow jars to rest in hot water for 5 more minutes. (Please refer to canning instructions from an updated home canning reference)
You can adjust this recipe for the number of scapes you have…. you need about 1/2 pound for a pint jar of pickle.