Pickled Garlic Scapes Or Garlic Whistles Recipes

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PICKLED GARLIC SCAPES OR GARLIC WHISTLES



Pickled Garlic Scapes or Garlic Whistles image

This year was my first time experiencing garlic scapes. I grilled some, added some to a salad, and made this lovely recipe. These are great with barbecue or any other way you might enjoy a garlic-y pickle. Cook time does not include cooling time.

Provided by flower7

Categories     Vegetable

Time 20m

Yield 1 quart

Number Of Ingredients 9

3/4-1 lb garlic scape
1 cup water
1 cup cider vinegar (5% acidity)
1 cup white vinegar (5% acidity)
2 teaspoons kosher salt
1 teaspoon sugar
2 teaspoons pickling spices
1/4-1/2 teaspoon peppercorn (whole)
1/4-1/2 teaspoon mustard seeds (whole)

Steps:

  • Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
  • Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
  • Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
  • Add peppercorns & mustard seed to jar with scapes.
  • When brine has come to a boil remove from heat and pour over scapes in the jar.
  • Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this). [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].

PICKLED GARLIC SCAPES



Pickled Garlic Scapes image

Pickling is an easy way to keep garlic scapes around a little longer. Learn how with this easy refrigerator pickle recipe.

Provided by Molly Watson

Categories     Condiment

Time 25m

Number Of Ingredients 5

15 garlic scapes
Optional: 1 dried chili
1 cup cider vinegar
4 teaspoons fine sea salt
4 teaspoons sugar

Steps:

  • Gather the ingredients.
  • Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid. We like to truly stack them on top of one another to make them pretty, and then fill in the center space with more tightly curled scapes, but you can also cut the scapes into bite-sized pieces and then just pile them in.
  • Work the chile, if you're using it, into the jar with the garlic scapes. Tuck it in the center, or work it in along the side of the jar so you can see it. (This is especially useful if you're making more than 1 pint and some have chile and some don't.)
  • In a small saucepan over medium heat, bring the vinegar, salt, and sugar with 1 cup of water to a simmer. Cook, swirling the pan if necessary until the salt and sugar are fully dissolved.
  • Pour the warm vinegar mixture over the garlic scapes in the jars to cover them (you may not use all of the vinegar mixture), but leaving about 1/2 inch of headspace at the top (between the top of the liquid and where the lid will be). Screw the lid on the jar. Let it sit until cool, then store it in the refrigerator for at least four weeks and up to six months to let the flavors blend and the garlic scapes to "pickle." The pickles will get more tender over time, but their flavor will stay garlicky strong.

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