Are you ready for another garlic scape recipe?Pickled garlic scapes are a great way to ease into summer pickling, since the recipe is not very involved and doesn't require any advance prep work. You could process your jars in a hot water bath, or you could just stick them in the fridge. If you choose to pickle them in the fridge, the scapes will be a little more crunchy, since they didn't have time to cook in the water bath. And even if you choose to put your pickles in the fridge, it's a good idea to sterilize your jars for 10 minutes in a pot of boiling water to prevent spoilage.
Pickled Garlic Scapes Makes about 4 pints
- 2 1/2 pounds garlic scapes, rinsed
- 4 cups cider vinegar (5% acidity)
- 1/4 cup pure kosher salt
- 2 cups water
- 2 teaspoons crushed red pepper flakes
- If canning, fill your pot with water, bring to a boil, and boil jars for 10 minutes to sterilize. You can work on the next two steps while the jars sterilize.
- After removing the blossom end, cut scapes into 4-inch lengths.
- In a non-reactive pot, combine the vinegar, 2 cups water, and salt and bring just to a boil. Pour pickling liquid into a heat-proof pitcher.
- If canning, put lids and bands in a small saucepan of water and bring just to a boil.
- Remove pint jars from water bath. Working quickly, pack the scapes upright in the jars. Add 1/2 teaspoon red pepper flakes to each jar. Pour or ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace at the top.
- Use a chopstick to remove air bubbles and use a damp paper towel to wipe the rims of the jars. Put a lid on each jar and secure the band until it is just "finger-tight."
- Put jars in fridge or, into water bath canner and process for 15 minutes. Remove to a towel-lined place. After water-bath processing, let jars rest for 12 hours before disturbing.