Prep 5 mins
Cook 15 mins
This year was my first time experiencing garlic scapes. I grilled some, added some to a salad, and made this lovely recipe. These are great with barbecue or any other way you might enjoy a garlic-y pickle. Cook time does not include cooling time.
- 3⁄4-1 lb garlic scape
- 1 cup water
- 1 cup cider vinegar (5% acidity)
- 1 cup white vinegar (5% acidity)
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 2 teaspoons pickling spices
- 1⁄4-1⁄2 teaspoon peppercorn (whole)
- 1⁄4-1⁄2 teaspoon mustard seeds (whole)
- Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
- Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
- Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
- Add peppercorns & mustard seed to jar with scapes.
- When brine has come to a boil remove from heat and pour over scapes in the jar.
- Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this). [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].