Pickled Garlic Scapes

by Country Spoon

A secret recipe is one that you should not pry to get, respect that it is a secret for a reason and maybe someday you will have one too. The first time I crunched into one of my co worker’s pickled garlic scapes I knew that I needed that recipe.  After finding out it is one of those forbidden to share recipes, I set out to make up my own.  Here is my version of Dave’s scapes… not quite the same, but good enough to share.

Pickled Garlic Scapes:

garlic scapes- about 50

6 c. water

3 1/2 c. white vinegar

1/2 c. salt

red pepper flakes

Pick garlic scapes right before you want to pickle them.  Just like asparagus, you can snap the scape where the woody, stalk like area begins. Discard thicker stalk. Cut scapes in about 3 inch pieces right up to the bottom of the blossom. Discard blossom. Sterilize canning jars and lids. Pack jars with scapes and add a pinch of red pepper. Bring water, vinegar and salt to boil in a large pot over high heat.

Once liquid is boiling, pour over scapes in jars leaving about half an inch of headspace in the jars. Tap jars on the counter to release air pockets. Cover jars with lids and process in large pot of boiling water for about 10 minutes. Remove jars from boiling water and let set without touching the lids. The scapes will have the best flavor within a week or so of sitting and letting the flavors meld. Enjoy these with a sharp upstate New York cheddar cheese.

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