A pickled option for this popular spring farmers market find.
Ingredients
100 garlic scapes
12 cloves garlic (2 for each pint jar)
3 teaspoons dried dill (1/2 tsp per pint, or 1 sprig fresh dill per pint)
1½ teaspoons crushed red pepper (1/4 tsp per pint)
5 cups distilled white vinegar
5 cups water
½ cup canning salt
Instructions
Wash your scapes and then cut off the flower stalk at the top- just behind where the white meets the green.
You can cut them into pieces or just curl them into clean, prepared jars. Pack them in there, being sure to leave 1 inch headspace.
To each pint jar, add: 2 cloves garlic, ½ teaspoon dried dill (or 1 sprig fresh dill), and ¼ teaspoon crushed red pepper.
On the stovetop, heat 5 cups water, 5 cups vinegar, and ½ cup canning salt to the boiling point, then turn down to a simmer. Carefully ladle the brine into your jars, leaving 1 inch headspace. Secure lids and bands. Process 10 minutes in a boiling water canner.
Allow to sit for 3-4 weeks before eating.
{Makes 6 pints, using approx. 100 garlic scapes. Can be altered as necessary}.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/pickled-garlic-scapes/