Pickled Garlic Scapes Canning Recipe
Make pickled garlic scapes and preserve in a water bath canner.
Servings: 7 pint (500 ml) jars
Cost: 2
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.
- Fill water bath canner and set it to 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
- Rinse your jars, and if you are using herbs or seeds for flavor, add them before filling jars with scapes.
- 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.
- Pack your jars as full as you possibly can.
- 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.
Notes
- Always add spices, seeds or peppers to your jars before stuffing with garlic scapes.
- If filling jars becomes too tedious, you can bag and refrigerate scapes until you're ready to resume canning.
- You can speed the canning process by cutting scapes into shorter lengths, or coiling them into a wreath-like shape before stuffing jars.
