Pickled Garlic Scapes

This is a tasty way to preserve fresh garlic scapes and they really add a unique zing and twist to a Bloody Mary bar!

TIME: 15 minutes prep, 45 minutes total YIELD: 2–3 jars depending on the size of the jars you use ​RECOMMENDED VARIETY: Fresh garlic scapes

INGREDIENTS

• 1lb fresh garlic scapes, trimmed with bulb ends removed

• 2 or 3 teaspoons dill seed, one teaspoon per jar

• 1 to 1½ teaspoons whole peppercorns, ½ teaspoon per jar

• 1 to 1½ teaspoons whole coriander seed, ½ teaspoon per jar

• ¼ to ½ teaspoon red pepper flakes

• 1½ cups apple cider vinegar

• 1½ cups water

• 2 tablespoons pickling salt or kosher salt

EQUIPMENT

• 3 pint sized, or 2 extra tall pint and a half canning jars

• large stock pot for water bath canning

• canning tongs and rack

​ INSTRUCTIONS

1. In a large stock pot, start a water bath, bring to a boil.

2. Trim each end of the scapes, removing the blossoms and reserving them for another canning session, and trimming the tough bottom end off.

3. Start with a single scape, and trim it to the size of your jar, fitting it in with just over ½" of headspace. Use this scape as your measuring stick, and trim the rest of the scapes to the same length.

4. Pack the trimmed scapes into pint or tall pint and a half mason jars.

5. Add 1 teaspoon dill seed, ½ teaspoon peppercorns, and ½ teaspoon coriander seed to each jar. For spicier scapes, add ¼ to ½ teaspoon red pepper flakes.

6. Mix the water, cider vinegar and salt together in a pot and bring to a boil.

7. Stir to incorporate the salt.

8. Pour the hot vinegar brine over the garlic scapes filling to within ½" of the top rim.

9. Seal each jar with a 2 part canning lid and process in the water bath for 10 minutes for pints and 15 for pint and a half or quart jars.

10. Wait at least 2 weeks for the pickle flavors to infuse into the scapes before eating. They're best after at least 6 weeks, so try to be patient.