Pickled Garlic Scapes
Serious Eats
Garlic scapes packed into jars with dill seed and black peppercorns, preserved in an apple cider vinegar brine via a hot water bath.
Ingredients5
Directions3 Start Cooking
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Prepare a small boiling water bath and two pint jars. Divide the dill seeds and black peppercorns between jars, then pack trimmed scapes into jars.
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In a small pot, combine vinegar, pickling salt, and 1 cup plus 2 tablespoons (280ml) water and bring to a boil over high heat. Slowly pour hot brine over the garlic scapes, leaving 1/2-inch headspace at the top of each jar. Once jars are full, tap jars lightly to dislodge any air bubbles. Check headspace again and add more brine if necessary.
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Wipe rims, apply lids and rings, and process in a hot water bath for 10 minutes. Let pickled scapes cure for at least a week before eating. Pickled scapes will last for 3 weeks in refrigerator after initial seal is broken.
Nutrition per serving
Nutrition unavailable — not all ingredients are resolved.
Not evaluated: Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free
