<< Back

Pickled Garlic Scapes

Pickled Garlic Scapes

For each 250 mL jar of pickles you will need:

  • 1/2 pound garlic scapes (10-12)
  • 1 teaspoon dill seed
  • 1/2 teaspoon whole black peppercorns
  • 3/4 cups apple cider vinegar
  • 3/4 cups water
  • 1 tablespoon pickling salt

Trim both ends of scapes and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place dill and black peppercorns in the jar. Pack trimmed scapes into jar.

Combine vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour hot brine over garlic scapes, leaving 1/2 inch headspace. Once jar is full, tap it lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

Wipe the rim, apply lid and ring, and process in a hot water bath for 10 minutes. Let pickles cure for at least a week before eating. Pickles can be stored at room temperature and will last for several weeks in refrigerator after initial seal is broken.

By Marisa McClellan, Food in Jars: http://www.foodinjars.com/

CSA Snapshot

Mailing list sign-up