Pickled Garlic Scapes Food

PICKLED GARLIC SCAPES

Steps:

• Trim the garlic scapes by cutting off any dried ends then chop into lengths to fit into the mason jars you're using.
• Arrange scapes in the jars leaving about 1/4" headspace at the top and add peppercorns and mustard seeds.
• Combine apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir until salt and sugar dissolve.
• Pour the brine into the jars making sure the garlic scapes are completely covered with the liquid. Loosely fit the lids onto the jars and leave out on the counter until room temperature.
• Once cooled, tighten lids and place in the refrigerator to pickle for at least 2 weeks before using.

PICKLED GARLIC SCAPES OR GARLIC WHISTLES

Steps:

• Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
• Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
• Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
• Add peppercorns & mustard seed to jar with scapes.
• When brine has come to a boil remove from heat and pour over scapes in the jar.
• Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this). [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].