Pickled Garlic Scapes are a delicious way to preserve garlic scapes, the edible stalk of garlic plants available seasonally from late spring through early summer.
Course Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Resting Time 1 hourhour
Total Time 1 dayday1 hourhour20 minutesminutes
Servings 12servings
Calories 80kcal
Author Tristin Rieken
Ingredients
3cupsvinegarapple cider vinegar or white wine vinegar
3cupswater
¼cupsalt
1tablespoondried dill or substitute 3 tablespoons fresh dill or roughly 2 small dill fronds.
4-6bunchesgarlic scapes
Instructions
Sterilize tall canning jars and rings.
Set a large pot of water on to boil.
Combine pickling brine ingredients in a medium stockpot and bring to a boil. Reduce to low and simmer.
3 cups vinegar, 3 cups water, 1 tablespoon dried dill, ¼ cup salt
Trim garlic scapes to a little smaller than the height of your jars.
4-6 bunches garlic scapes
Pack scapes tightly into sanitized canning jars.
Carefully pour hot brine to fill jars leaving ¼ inch of headspace.
Place canning lids on jars. And add rings. Tighten just so that rings are secure but not tight. This is called 'finger tightening'.
Using tongs place jars in boiling pot of water ensuring that the water completely covers jars.
Hot water bath process Pickled Garlic Scapes for 10 minutes.
Carefully remove Pickled Garlic Scapes using tongs and place onto towels on the countertop to cool.
Lids will invert and make a popping sounds when they are processed correctly.
For best taste allow garlic scapes to pickle for at least a week before opening jar.