Pickled Garlic Scapes
Take advantage of the short garlic scape season to pickle them! These tangy scapes are excellent alongside burgers or in soups.
Servings: 8
Ingredients
- 8 ounces garlic scapes
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seed
- 1/4 teaspoon crushed red chile flakes
- 1 1/4 cup cider vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 2 teaspoons granulated sugar
Instructions
- Wash and trim garlic scapes, then pack into your jar(s). You can keep them curled or slice to fit standing up.
- Combine the peppercorns, mustard seeds, and crushed red chile flakes, then divide between jar(s).
- In a medium pot, combine vinegar, water, pickling salt, and sugar. Bring to a boil, stirring to dissolve.
- Once fully dissolved, carefully pour hot brine into the jar, leaving about 1/4-inch headspace. (You might not use all of the brine, or you might need extra.) Press a chopstick or wooden dowel against the inside of the jar to remove air bubbles. Place lid on loosely.
- Let cool to room temperature, then store in the fridge until ready to serve. For best flavor, wait at least 1 week before eating.
Notes
- This recipe will yield approximately 1 16-ounce (pint) jar.
- Cook time is for refrigerator pickle. If water bath canning, process for 10 minutes, then remove and let rest for 24 hours before testing seal and storing in the pantry.
