If you grow garlic then you probably have an abundance of garlic scapes that you are looking for a new way to eat and this post is here to tell you just how to preserve them by pickling them. This year we enjoyed our scapes in many different ways, including fresh pasta dishes, pesto, dehydrated for soups and stews this winter and pickled of course. This pickle is a water bath recipe that can be made in large or small batches making it ideal if you just want to try a couple of jars.
These pickles are great alongside a steak dinner or on Sunday in a Caesar
This recipe is written for a smaller pint-size batch. If you are looking to can more than 2 jars just double the recipe or x4 for even larger quantities.
Pickled Garlic Scapes
Yields 2 pints
Ingredients
Brine
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tbsp kosher salt
2 tbsp raw sugar
Additional ingredients Per Pint:
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seed
1/4 teaspoon coriander seeds (not ground)
Like a little heat add a dash of red chilli flakes to each jar to spice things up
Directions
Prepare your canner, jars and lids. See my other post Preparing to Water Bath Can for more information on this.
In a large stainless steal pot mix the brine and bring to boil
Prepare your garlic scapes by cutting off the flower bulb and coiling each scape in a jar. Pack them tight by cutting or breaking them to fit as needed
Add the spices to each jar
Once the brine is boiling remove from heat and ladle the hot brine into each jar, leaving a 1/4 head space.
Remove any air bubbles and adjust head space as needed. Wipe the rim, and centre the lid on the jar. Screw the band down until fingertip resistance is met.
Place jars in the canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes.
Remove the canner lid. Wait 5 minutes, then remove the jars, cool, label and store.
These pickled garlic scapes are full of flavor and make a great addition to any gift basket due to their unique look from the coiled garlic scapes in the jar.
Happy Canning!
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