Pickled Garlic Scapes

Pickled Garlic Scapes
This recipe was shared with Mary Margaret by a customer at the 14th & U farmers market in Washington, DC.
  • 1 lb. garlic scapes
  • ¼ lb. pickling or canning salt
  • 2 tsp. mustard seeds
  • 1 tsp. dill seeds
  • 2¾ c. white vinegar
  • 2¾ c. water
  1. Trim ends from scapes. Cut into 4-6 inch pieces. Set aside.
  2. Prepare canner, jars and lids.
  3. In a pot combine salt, mustard seeds, dill seeds, vinegar and water. Bring to a boil over medium head until salt is dissolved. Boil 1 minute. Reduce heat to low and keep pickling liquid hot.
  4. Pack cut scapes into hot jars, leaving room for liquid, leaving 1 inch headspace. Pour in hot pickling liquid leaving ½ inch headspace. Remove air bubbles and adjust headspace as necessary.
  5. Wipe rim and place hot lid disc on jar, screw band until fingertip tight.
  6. Place jars in canner and return to boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in hot water for 5 minutes.
  7. Transfer jars to rack or towel lined surface and let cool for 24 hours.
  8. Check lids and refrigerate any jars that are not sealed.


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