Pickled Garlic Scapes - Recipe for Canning
Servings: 0
Ingredients
- 1 pound garlic scapes (3 to 5 bunches)
- 2-3 tsp dill seed (1 teaspoon per jar)
- 1 - 1 ½ tsp whole peppercorns (½ teaspoon per jar)
- 1 - 1 ½ tsp whole coriander seed (½ teaspoon per jar)
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 2 tbsp pickling salt or kosher salt
Instructions
- Start a water bath canner and bring it to a boil.
- Trim both ends of the scapes. You should remove the blossoms (keep them for another use) them cut off the tough bottom end.
- Begin with one scape and trim it to the size of your jar, allowing just over ½ inch of headspace. This scape is now your measuring stick; use it to trim the rest of the scapes to the same length.
- Pack the scapes into your mason jars then add 1 teaspoon of dill seed and ½ teaspoon of peppercorns and coriander seed to each jar.
- Optional: If you want a spicy punch to your pickles, add ¼ to ½ teaspoon red pepper flakes.
- Mix the water, apple cider vinegar, and salt in a pot and bring them to a boil while stirring to dissolve the salt.
- Pour the hot vinegar brine over the garlic scapes in the mason jars, filling to within ½ inch of the top rim.
- Seal with canning lids and process the jars in a water bath canner: 10 minutes for pint jars and 15 minutes for pint-and-a-half or quart jars.
- Wait at least 2 weeks before eating so the flavors get to deeply infuse before eating. Better yet, try to be patient and for 6 weeks.