Pickled Garlic Scapes ~ An Overlooked Ingredient?
Visiting other parts of the world always broadens your horizons. For example, the Vietnamese people do not waste a thing and they make all North Americans look like extremely picky eaters. While we might not be able to thoroughly enjoy grilled esophagus or chicken cartilage in the same manner they do we should try to utilize more of the food we grow.
Garlic Scapes…this is apparently not a new thing to pickle but one you may have over looked. Although, we have not tried this before we are excited to give it a whirl and we will let you know how they end up tasting (in a month or so). We can only imagine they will rank up there with our pickled carrots and our oh so tasty dilly beans!
OUR RECIPE FOR PICKLED GARLIC SCAPES:
- 2 pounds garlic scapes; cut into 4″ lengths
- 4 cups cider vinegar
- 2 cups filtered water
- 4 tbsp kosher salt
- 2 tsp dill seeds (if available use fresh dill heads)
- 1 tsp black peppercorns
- 1 tsp red chili flakes
- Prepare for water bath canning. Sterilize jars in oven at 250F degrees for 30 minutes.
- Rinse garlic scapes well and cut into 4″ lengths. Note: Use the bottom 8+” of the scapes ~curly bits included.
- In a stainless steel (or non-reactive saucepan) combine vinegar, water, and salt. Bring to a boil.
- Remove hot sterilized jars from the oven and add 1/2 tsp dill seed, 1/4 tsp black peppercorns, and 1/4 tsp red chili fakes to each jar.
- Tightly pack garlic scapes into jars.
- Ladle hot brine into each jar leaving 1/2″ headspace.
- Remove air bubbles, top up with brine (if necessary), wipe rims, center lids on jars, and tighten rings to finger tip tight.
- Process for 15 minutes in boiling hot water bath. Remove lid, let stand for 5 minutes, and remove jars to a folded towel.
- Let cool, check seals, label, and store in a cool space.
- Note: Pickled preserves are best opened after standing for a minimum of 2 weeks…but the longer the better!
Put Up Total:
- 4 x 500mL wide mouth mason jars
These tasty little gems are also delicious fresh grilled with a bit of oil (or butter) and salted to taste, or added in subsitute of onions to your morning omelette, or used to add flavor to a slow cooked pot roast. Let’s save the scapes as they are worthy of using in our everyday cooking as well as pickling to enjoy later in the season!