Dessertscreativecanning5.0
Pickled Garlic Scapes
Pickled garlic scapes preserve the fresh garlic flavor of spring right on your pantry shelf. They are crisp and savory straight out of the jar, and they shine on a charcuterie plate or next to a lunchtime sandwich.
👥 16 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Choose one brine variation from below. Each makes enough to fill about 2 pints, which pickles roughly 1/2 pound of scapes (about 1/4 pound per pint jar).
2
Wash the scapes and cut them however you like: short segments, curls, long straight sticks, or separated flower buds. Pack them raw into the jars, leaving 1/2 inch headspace.
3
Add the dry spices for your chosen variation directly to each jar, along with a fresh dill frond if making the dill version.
4
If canning, prepare a water bath canner now.
5
Combine only the liquid brine ingredients in a saucepan: the water, vinegar, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar.
sugar1 Tbspgranulated sugar1 cup
6
Pour the boiling brine over the scapes and spices in each jar, keeping 1/2 inch headspace and the scapes submerged. Remove air bubbles, wipe the rims, and set lids fingertip tight.
7
For refrigerator pickles, let the jars cool and store in the fridge. Give them at least 2 days for the spices to infuse; they keep at least a month.
8
For canning, process in a boiling water bath, adjusting for altitude (see notes). Let jars rest ⏱️ 5 minutes, then cool undisturbed 12 to ⏱️ 24 hours and check seals. Refrigerate any unsealed jars. Sealed jars keep their best quality about 12 months.
Nutrition Facts
calories
37 kcal
fat Content
0.2 g
serving Size
0.25 cup
fiber Content
1 g
sugar Content
1 g
sodium Content
659 mg
protein Content
1 g
carbohydrate Content
7 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.06 g
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