Recipe Categories
Back to list  Email to a friend  Printer friendly version
Title Dilly Pickled Garlic Scapes 
Preparation time ?? 
Servings 8 Pints 
Ingredients 3 lbs fresh garlic scapes, grassy tops removed
16 heads fresh dill
A sprinkle of dried dill seed
A few garlic cloves if you feel like adding them
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
8 small piquin chiles or other hot, dried smoked peppers (optional)
Whole peppercorns 
Method Wash and dry the scapes. If you’re planning to slice them, now is the time...they look so pretty wound into coils in the jars, but they take up a lot more space that way. Compromise with a mixture of wound scapes and cut pieces.

Working with sterilized jars, place 2 dill heads, a sprinkling of dill seed, a few peppercorns, a chile and, if using, the garlic cloves, into each jar. Place the scapes inside the jars, packing them tightly but leaving about ½ inch at the top.

In a large saucepan combine the vinegar, water and pickling salt over medium heat. Stir well to dissolve the salt, and bring to a boil. Pour hot liquid over the scapes, again leaving about ½ inch at the top. Place lids on the canning jars, tighten the bands and then process them in a boiling hot water bath for 7-10 minutes. The water should completely cover the jars, and either during the processing or very soon after, the centers of the jars will pop down, indicating that they are sealed.

Remove jars from water bath & cool. Store in cool, dark cupboard. Enjoy. 
Nutritional information  
Posted by Tripper 
Posted on Tuesday 29 May 2012 - 21:25:37