Yield: Roughly 3 pints

Canning Pickled Garlic Scapes

Canned Garlic Scapes

Pickled garlic scapes preserve short-lived garlic scapes for year-round eating.

Prep Time 5 minutes
Cook Time 5 minutes
Canning Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 pound garlic scapes, 3 to 5 bunches if you're buying them at the farmers market
  • 2-3 teaspoons dill seed, one teaspoon per jar
  • 1 to 1.5 teaspoons whole peppercorns, 1/2 tsp. per jar
  • 1 to 1.5 teaspoons whole coriander seed, 1/2 tsp. per jar
  • 1.5 cups apple cider vinegar
  • 1.5 cups water
  • 2 tablespoons pickling salt or kosher salt

Instructions

  1. Start a water bath canner and bring it up to a boil.
  2. Trim each end of the scapes, removing the blossoms and reserving them for another use, and trimming the tough bottom end off.  Start with a single scape, and trim it to the size of your jar, fitting it in with just over 1/2 inch of headspace.  Use this as your measuring stick, and trim the rest of the scapes to the same length.
  3. Pack the scapes into pint or tall pint and a half mason jars.  Add 1 teaspoon dill seed and 1/2 teaspoon of peppercorns and coriander seed to each jar.  For spicy pickles, add 1/4 to 1/2 tsp red pepper flakes (optional).
  4. Mix the water, cider vinegar and salt together in a pot and bring to a boil.  Stir to incorporate the salt.
  5. Pour the hot vinegar brine over the garlic scapes in mason jars, filling to within 1/2 inch of the top rim.
  6. Seal with 2 part canning lids and process in a water bath canner: 10 minutes for pints and 15 for pint and a half or quart jars.
  7. Wait at least 2 weeks for the flavors to infuse before eating.  I find they're best at least 6 weeks later, so try to be patient.

Notes

Yield: Roughly 3 pints (or 2 extra tall pint and a half jars) Canning Method: Water Bath Headspace: 1/2 inch Process Time: 10 Minutes for pints and 15 minutes for 1.5 pint or quart jars