Saturday, June 27, 2020

Pickled Garlic Scapes

Many thanks to Barb and Don for sharing a bag of freshly picked garden scapes from their extensive garden.  I had the pleasure of spending a splendid Saturday morning making garlic scape pesto with pistachios and basil fresh picked from my garden (the basil, that is) and the pickled garlic scapes.  Can't wait to get into the jar!

This recipe will make about 3 500ml jars

1.5 lbs      fresh garlic scapes
3 cups      apple cider vinegar (5% Acetic Acid)
3 cups      water
3 tbsp       pure sea salt or pickling salt (salt must not have anti caking agents)
1/4            cup sugar
12             peppercorns (four per jar)
6 sprigs    fresh dill weed (one or two per jar)
1/4 tsp red pepper flakes (per jar - optional)

Trim the garlic scapes- cut off bottom woody part and cut the pod from the "curly" part.  The curls line the jar and the pod was cut to fit into middle of the jar.  Or, you can cut the scapes into the length that fit the jar (and leave the proper headspace) and place tightly in the jar.

Mix your brine in a pan (vinegar, water, salt, sugar). You will want it hot but not boiling. Taste and adjust the brine according to your taste.

Add the garlic, dill and pepper flakes to each jar. Pack the garlic scapes tightly into the jars leaving 1/2" headspace.

Process in a water bath canner or steamer for ten minutes.  Wait one week before opening the jar.

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