Tag Archives: garlic

Pickled Garlic Scapes

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 Scapesadapted 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!

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Filed under Boiling-Water Bath Canning, Pickling, Vegetarian

What the Dilly-yo??

Pickles that is.  I planted 14 cucumber plants this year and not by choice mind you!  Don’t get me wrong, I love fresh cucumber, basil, and tomato salads during those dog days of summer… but 14 cucumber plants are a bit much!  I, however, was forced to plant them.  If I did not give in to their demands, I would not be able to see my niece!  Look at that face, how could I say no???


I made these dill pickles last year for my brother for his birthday; I had no idea how great of a success they would be!  I was literally cornered and aggressivly begged to make them again this year.  So, I’ve happily obliged.

Danielle’s Refrigerator Dill Pickles – makes 1 gallon

1/4 cup dill seed

1/4 cup whole peppercorns

6-12 cloves of garlic, depending on personal taste

LOTS of cumbers

6 cups water

3 cups white vinegar

1/2 cup pickling salt

Wash cucumbers and soak 12-24 hours in cold water.  I use the crisping drawer in my fridge to hold them all!

Drain cukes; combine water, vinegar, and salt.  Bring to a boil.  Place dill, garlic, and peppercorns in your jar and add cucumbers.

Fill with hot vinegar mixture and refrigerate for a week.  The longer you let them sit the better they get!!!

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Filed under Pickling, Vegan, Vegetarian