Wednesday, June 28, 2017

Garlic Scape Pickles

Have you ever harvested/eaten garlic scapes?  This was our first year planting garlic so our first year harvesting scapes.  I made three batches of pesto, but still had lots of scapes left over so I decided to try some pickles too.  I mean, what they heck!?


Garlic Scape Pickles
Makes approximately 2 pint jars


3/4 - 1lb garlic scapes
2 1/2 cups water
1 1/2 cups vinegar
2 tbsp kosher salt

Optional add-ins: chili flakes, basil, dill, turmeric


1.  Prepare jars, lids, rings, and hot water canner. 

2.  In a small saucepan, heat the water, vinegar, and salt until the salt is dissolved.  Set aside.

3.  Cut the scapes to fit into your jars and fill/stuff the jars with as many scapes as you can fit - be sure to leave enough space at the top for the lid.

4.  Once your jar(s) are filled, add in any additional ingredients and fill the jar with the brine, leaving 1/2 inch headspace at the top of the jar.  Place the lid and screw the ring on to the jars and place in the hot water canner.  Place a lid on the canner and, once the water has reached a full boil, process for 25 minutes.  Remove the jars and allow to cool and once the jars are sealed and at room temperature, remove the rings, label, and store.

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