Canning Pickled Garlic Scapes
Start canning garlic scapes in a pickling brine for a tasty winter treat!
Servings: 7 pint (500 ml) jars
Equipment
- 1 water bath canner
- 7 pint (500 ml) jars
- 7 standard mouth canning lids
- 7 standard canning bands
- 1 stockpot for making brine
Ingredients
- 1800 gm (4 lbs) fresh and tender garlic scapes
- 6 cups apple cider vinegar (white vinegar also works)
- 6 cups filtered water
- 2 tablespoons canning salt
- 7 teaspoons mustard seed (optional)
Instructions
- Harvest garlic scapes in morning before it gets too hot
- Add water to waterbath canner and heat on the stove
- In a stockpot, measure out water, vinegar and salt
- Place on stove and bring to a rolling boil, boiling for 10 minutes
- Take a single garlic scape and measure it against the height of your pint (or 500 ml) jar, accounting for 1 inch of open headspace
- Use this scape as a measuring stick as you start cutting scapes and filling jars
- Note: if using mustard seed, add to jars before packing with garlic scapes
- Pack lengths of garlic scapes into pint jars to the best of your ability
- After all 7 jars have been filled, grab your funnel and ladle
- Set the funnel on the mouth of your jar and ladle hot brine over scapes, leaving 1/2 inch headspace
- Remove the funnel, wipe the jar's rim with a damp paper towel or cloth and pop a lid into place
- Tighten the band to fingertip tightness and place in the hot waterbath canner
- Repeat until all 7 jars are filled
- When the water bath canner is full, pop the lid in place and process for 10 minutes at 0-1,000 ft in altitude.
