{"id":7668,"date":"2017-07-24T17:10:47","date_gmt":"2017-07-24T21:10:47","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=7668"},"modified":"2023-12-03T13:53:12","modified_gmt":"2023-12-03T17:53:12","slug":"pickled-garlic-scapes","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/pickled-garlic-scapes\/","title":{"rendered":"Pickled Garlic Scapes Recipe"},"content":{"rendered":"

If you enjoy pickles and garlic, you are going to love the flavor of these pickled garlic scapes. Learn how to preserve garlic stems as pickles and enjoy as a snack, sandwich topping, or on a charcuterie board.<\/p>\n

\"garlic<\/p>\n

If you grow hardneck garlic you are in for a treat because the plant provides two harvests. Several weeks before the garlic is ready for harvesting, it sends up a flower stalk. This usually happens in late spring or early summer, depending on your growing location and variety of garlic.<\/p>\n

The stalk sprouts from the center of the garlic plants, and grows upwards for a while, and then curls once or twice before continuing to grow towards the sky. If left alone, it will bloom into a garlic flower.<\/p>\n

However, most growers remove the garlic stems before it blossoms so the plants can devote energy into developing larger garlic bulbs. The garlic scape itself is edible and has a mild garlic flavor with a hint of sweetness.<\/p>\n

If you don’t grow your own garlic, you may have spotted the squiggly stems at your local farmers market, or in your CSA box in early summer. They are usually sold in bunches and can be stored in the refrigerator for several weeks.<\/p>\n

Tips for Making Pickled Garlic Scapes<\/h2>\n

My favorite way to use garlic scapes is to turn them into garlic scape pickles. The stems stay crisp and crunchy after processing, and they are delicious as a snack, sandwich topping, or blended into a salad dressing.<\/p>\n

In this recipe, garlic scapes are preserved in a vinegar brine flavored with pickling spice, salt, and a little bit of chili pepper for some spicy heat. Then the garlic stems are processed in a boiling water bath canner for shelf stable jars. Here are tips for making pickled garlic scapes:<\/p>\n

Harvest Young Scapes<\/h3>\n

For tender scapes, harvest the stems after the first loop forms. If picked a little later, the base develops a woody texture, making it difficult to chew. You can remove this woody part and freeze it to use when making stocks. See How to Harvest Garlic Scapes<\/a> for more details.<\/p>\n

\"harvest<\/p>\n

Store in Refrigerator<\/h3>\n

If you are not ready to use your garlic scapes right away, place the stems in a glass of water and store in the fridge. Change the water every few days, and plan on using the garlic scapes in the next week or so for the best quality.<\/p>\n

Use Pickling Salt<\/h3>\n

Pickling salt<\/a>, also known as canning salt, is just pure granulated salt (sodium chloride) with no additives. Avoid using table salt because it contains iodine and anti-caking agents that can darken food and make jars cloudy.<\/p>\n

Choose Type of Vinegar<\/h3>\n

Use commercial vinegar with at least 5% acidity for pickling food. The most common types used for canning are apple cider and white vinegar:<\/p>\n