Pickled Garlic Scapes

Pickled Garlic Scapes might be a good recipe to expand your side dish recipe box. For $6.15 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 387 calories, 15g of protein, and 2g of fat each. Several people made this recipe, and 147 would say it hit the spot. If you have apple cider vinegar, salt, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is awesome. Grilled Potatoes with Garlic Scapes and Red Pepper adapted from BBQ Potatoes and Garlic Scapes on alls.com, Quinoa Salad with Beets and Garlic Scapes, and pesto with pea shoots and garlic scapes are very similar to this recipe.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar. 2 Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. 3 Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.

 

Step by step:

1. 1

2. Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar.

3. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar.

4. 2

5. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

6. 3

7. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes.

8. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.

Nutrition Information:

covered percent of daily need