Pickled Garlic Scapes
Author: Nancy Cowan
Recipe type: Pickles
- 2 bunches garlic scapes (washed and trimmed of any withered or brown parts)
- 1½ cups apple cider vinegar
- 1½ cups water
- 2 Tablespoons kosher salt
- 2 Tablespoons raw sugar (can substitute white sugar if necessary)
- Additional ingredients PER PINT:
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seed (not ground mustard)
- ¼ teaspoon crushed red pepper (optional)
- ¼ teaspoon coriander seed (not ground coriander)
- Coil each garlic scape and insert into a sterilized mason or ball jar.
- When you have filled the jar to within ¼ inch of the top of the jar, coil or break any extra scapes and stuff the down into the center of the jar.
- When the jars are full of scapes, add the spices to each pint jar. Set aside.
- Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
- Carefully pour the boiling brine over the garlic scapes.
- The garlic scapes will probably pop up and look like they are trying to get out of the jar.
- Use a sterile chopstick or butterknife to push it back into the jar.
- Wipe the rims of the jars, then fix the lid tightly into place.
- Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting.
- Be patient. It’s worth it!