The Lowly Scape

My garlic scapes are ready once more.  I love everything garlic and the scapes are like an appetizer while you await the main course.  They can be used like regular garlic, but my new, favorite way is to pickle them.  I wrote about it here.  I made my first batch last year and discovered that I LOVE them.

Here are the scapes.  You cut off the seed head and use the rest.
The  recipe that I used --
3 1/2 lbs. garlic scapes cut into 3-4 inch pieces
5 cups water
5 cups vinegar
1/2 cup pickling salt
7 hot chili peppers
1/2 teaspoon dill seed per jar
7 wide mouth canning jars, lids and rings

Combine the vinegar, water, and salt in a pot and bring to a boil. Turn off the heat. Place one hot pepper and 1/2 teaspoon of dill seed in the bottom of each of the hot sterilized jars. Pack the scapes into the hot jars. Ladle the hot vinegar/water/salt mixture into the sterilized jars, using a wide mouth plastic funnel leaving 1/2 inch headspace. Wipe rims with a clean white cotton cloth or paper towel. Apply prepared lids and rings; tighten gently. Process in a boiling water bath canner, following manufacturer’s instructions, for 10 minutes. Remove jars to a wire rack to cool completely. Wait 2 weeks before enjoying the pickles to give them time to develop their full flavor. You can store the pickles in a cool dry place for up to one year.

Makes about

7 pints of pickled garlic scapes.

    

I ended up with 22 pints of pickles.  These must be good for you, ya think?  They are delicious.