In case you haven’t noticed I’ve been on a garlic scape binge for the past week or so. I’ve been searching the interwebs high and low, hunting and gathering all recipes featuring their use. In addition to adding scapes to sautéed veggie medleys I’ve made bean dip, salted herbs, pesto, and now I’ve pickled them!
Dilly Scapes – adapted from Ball’s Blue Book of Canning Dilly Bean recipe
6-7 bunches of garlic scapes cut into 4 1/2″ segments (the flower pods and curly sections were reserved for freezing and sauteing)
1/4 cup pickling salt
2-1/2 cups white vinegar
2-1/2 cups water
1 tsp cayenne pepper, divided
6 cloves of garlic, sliced in half and divided (obviously not necessary since scapes are garlic, but I like to snack on pickled garlic too!)
4 tsp dill seed, divided
2 tsp whole peppercorns, divided
Combine salt, vinegar and water in a large pot and bring to a boil. In hot sterilized pint jars add 3 slices of garlic, 1/2 tsp peppercorns, 1 tsp dill seed and 1/4 tsp cayenne pepper to each jar; pack garlic scapes into jars lengthwise. Ladle hot liquid over scapes, leaving 1/4” headspace. Remove air bubbles and adjust two-piece caps to finger-tip tight. Process pints 10 minutes in a boiling-water canner. Yields 4 pints.
The brine will take several weeks to develop so I won’t open a jar till mid July, which at that time my beans should be about ready. If I like the recipe I will use it for dilly beans as well!