This garlic scape recipe was recommended by CSA member Suzette.
“These tasty little gems are also delicious fresh grilled with a bit of oil (or butter) and salted to taste, or added in substitute of onions to your morning omelette, or used to add flavour 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!”
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.
Pickled preserves are best opened after standing for a minimum of 2 weeks…but the longer the better! This recipe produces enough for 4 x 500mL wide mouth mason jars.