Pickled Garlic Scapes
20m prep 10m cook 30m ready
About 2 pint jars Garlic scapes, sometimes called garlic whistles, are fanciful, curly protrusions that grow out of the center of hardneck garlic plants in early summer. They are cut off to allow the garlic bulb to grow larger, and they happen to be quite delicious. Look for them at farmers’ markets and natural foods grocery stores. Please read about pickling and How to Process. Prepare a water-bath canner, gather all your canning equipment, and have ready 2 clean, hot pint jars.
Ingredients
- 1 pound garlic scapes
- 1 teaspoon coriander seeds (2 teaspoons total)
- 1 teaspoon mustard seeds (2 teaspoons total)
- 1 teaspoon red pepper flakes (2 teaspoons total)
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon plus 1 ½ teaspoons pickling salt
Let's Cook
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Step 1.
Wash and trim off the woody ends and yellowed tips from: 1 pound garlic scapes
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Step 2.
Cut the scapes into 4-inch pieces. If they are curly, we like to trim the curly tops and use those to line the inside edge of the jar and stick the straight parts of the scape in the center.
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Step 3.
Place in each prepared jar: 1 teaspoon coriander seeds (2 teaspoons total); 1 teaspoon mustard seeds (2 teaspoons total); 1 teaspoon red pepper flakes (2 teaspoons total)
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Step 4.
Tightly pack the scapes in the jars. Bring to a boil in a small saucepan: 1 cup cider vinegar; 1 cup water; 1 tablespoon plus 1 ½ teaspoons pickling salt
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Step 5.
Divide the brine between the jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
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