Brine Pickled Fermented Garlic Scape Recipes
BRINE-PICKLED (FERMENTED) GARLIC SCAPE RECIPE
Choose young, tender garlic scapes for this recipe. Within a few weeks, they'll give you a sharp, garlicky pickle that's delicious served on a charcuterie board, snack tray, or served on burgers.
Provided by Jenny McGruther
Categories Ferment
Time P1m12DT5m
Number Of Ingredients 3
Steps:
- Snip the papery end of the flower with a pair of kitchen shears, keeping about 1 1/2 inches of the flowering end. If your garlic scapes are more mature, snip any tough stem end, too.
- Stir the salt into the water until dissolved, and set aside.
- Arrange the scapes in the jar, and then cover them with brine. Weigh the scapes down with a glass fermentation weight, and then seal the jar. Allow the scapes to ferment at room temperature for 6 weeks. Transfer to the fridge when the scapes are sour enough for your liking, and consume within 1 year.
Nutrition Facts : Calories 58 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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