Garlic Scape Pickles

(makes about 4 pints)

  • 2 pounds garlic scapes
  • 1/4 cup canning salt
  • 2-1/2 cups vinegar
  • 2=1/2 cups water
  • 1 teaspoon cayenne pepper (or more to taste)
  • 4 cloves garlic
  • 4 teaspoons dill seed (or fresh dill sprig for each jar)

Trim scapes. Combine salt, vinegar, and water in large saucepan. Bring to boil. Pack scapes into sterilized jars, leaving 1/4” of ‘headspace’. Add cayenne, 1 clove garlic, dill to each jar. Ladle hot liquid over scapes up to the 1/4” mark. Remove air bubbles. Cap and hot-water-bath process for 10 minutes.
OR...put all ingredients in a big glass jar and store in refrigerator. Let sit for 3 to 4 weeks before using.

 

Donna’s Lavender Garlic Scape Pickles
(same instructions as above but for the seasoning use...)

  • 2 Tablespoons yellow mustard seed
  • 2 Tablespoons coriander seed
  • 1 teaspoon lavender buds
  • 1 teaspoon black pepper

Be generous with these seasonings. As above, you can process the jars in a traditional hot-water-bath or make refrigerator pickles. These garlic scape pickles just keep getting better the longer they marinate.

Donna Prizgintas and Lonna Nachtigal - DonnaLonna Kitchen / KHOI fm 89.1 Community Radio

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