(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