have been the highlight of our July. It's that special early summer product that only comes around once a year. How do you take advantage of their seasonality?
Idea: Pickle them! Pickling Garlic Scapes is probably the easiest pickling adventure you could embark on. It's fool-proof! Garlic Scapes are versatile; they taste amazing chopped up fresh and added to salads, in pesto, sautéed with veggies, on top of pizzas, and more. PICKLED garlic scapes take that fabulousness to an even higher plane. They add a little tang of vinegar and a hint of spice to the party. Here's how to pickle Garlic Scapes
To Make about 2 Pints of Pickled Garlic Scapes:
- 2 bunches Garlic Scapes (washed and trimmed of any withered or brown areas)
- 1 ½ cups Apple Cider Vinegar
- 1 ½ cups water
- 2 tablespoons Salt
- 2 tablespoons Sugar
- Additional ingredients PER PINT:
- ½ teaspoon black Peppercorns
- ½ teaspoon Mustard Seed
- ¼ teaspoon crushed Red Pepper Flakes (can omit if you're sensitive to heat)
- ¼ teaspoon Coriander Seeds
- Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within 1/4 –inch of the top of the jar, coil or break any extra scapes and stuff them 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 butter knife 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! * The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator.