Pickled Garlic Scapes - Simple Canning Recipe
Pickled garlic scapes are a tasty treat to have in the winter when fresh vegetables are hard to come by. They are similar to pickled asparagus and make a great side for almost any meal. We like to eat them with a sandwich or hot dogs and potato salad. This simple and easy canning recipe is a great way to preserve garlic scapes, and is one of our favorite pickled foods in our homestead pantry.
Ingredients
- Garlic Scapes
- 2 ½ cups water
- 2 ½ cups vinegar
- 3 Tbl. salt
- 2 Tbl. sugar
- 1 ½ tsp. mustard seed per quart jar
- 1 ½ tsp. black peppercorns per quart jar
- Dill optional
- ½ tsp. red pepper flakes per jar optional - for spicy pickles
Instructions
- Prepare jars by washing and allowing to air dry.
- Stuff garlic scapes into one wide-mouth jar, and then fill with water. Dump water out into a measuring cup to estimate how much hot brine you will need per jar.
- Fill the rest of the jars with bunches of garlic scapes.
- Combine vinegar, water, salt & sugar in a large pot on the stove and turn on high to begin heating.
- Add peppercorns and mustard seeds to each jar. Add red pepper flakes and dill if using.
- When brine is hot, pour it into each jar to within a half inch of the top of the jar.
- Wipe rims of each jar with a clean cloth.
- Place lids and rings on jars and tighten until hand tight.
- Add to hot water in canner and place a lid loosely over the pot.
- Once water in canner comes to a boil, start your timer for 10 minutes.
- After 10 minutes, remove jars from canner and place on a towel covered surface. Leave at room temperature for a few hours.
- Once jars are cool, check to make sure each jar has sealed, and then remove rings. Place on shelf in pantry. Will keep for 1-2 years at least.
- I hope you enjoy this delicious recipe as much as we do. If you do, please let us know in the comments below and give the recipe a 5 star rating. Thanks for following along as we teach you how to grow a simple, sustainable life.
Notes
Can adjust brine amount depending on how many jars you're making. Just keep the ratios the same, and you'll be fine.
