Pickled Garlic Scapes Canning Recipe

Pickled Garlic Scapes Canning Recipe

If you enjoy pickles and garlic, you are going to love the flavor of these pickled garlic scapes. Learn how to preserve garlic stems as pickles and enjoy as a snack, sandwich topping, or on a charcuterie board.

Prep Time10

Cook Time20

Canning Time10

Total Time40

Course: Canning

Cuisine: American

Keyword: pickled garlic scapes

Servings: servings

Calories: 8kcal

Author: Grow a Good Life

Ingredients

4 pounds garlic scapes
3 cups apple cider vinegar 5% acidity
3 cups water
1/4 cup pickling salt
4 teaspoons pickling spice 1 teaspoon per jar
4 bay leaves 1 per jar
1 teaspoon red pepper flakes or 4 whole dried chili peppers, 1/4 teaspoon per jar or 1 whole pepper per jar

Instructions

Prepare the Canning Equipment:

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the canning rack into water bath canner, place the jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars warm until you are ready to fill them.

Prepare the Garlic Scapes:

Rinse garlic scapes and cut into 4-inch pieces to fit in the jar. Discard the top of the flower and tough ends (or toss into a freezer bag and save to use for making stock).

Make the Pickling Brine:

Add the vinegar, water, and pickling salt to a medium pot and stir to combine. Bring to a boil, and then reduce the heat and simmer (180˚F) for 10 minutes. Keep the brine warm.

Can the Pickled Garlic Scapes:

Spread a dry towel on the counter. Use the jar lifter to remove a jar from canner. Drain and place on the towel. Keep the remaining jars in the canner, so they stay warm.
Add 1 teaspoon pickling spice mix, 1/4 teaspoon red pepper flakes or 1 whole dried chili pepper, and 1 dried bay leaf to the jar.
Pack the garlic stems lengthwise into the jar. It may help to turn the jar on its side, and stack the scapes inside. Try to pack as tightly as you can.
Place the funnel on the top, and ladle the hot brine over the garlic scapes, leaving 1/2 inch of headspace.
Run the bubble popper through to release any trapped air bubbles. You can also tilt the jar back and forth to let air escape. Add more brine to adjust the headspace again if needed to maintain a 1/2 inch. You want to be sure all the stems are beneath the brine.
Wipe the rim with a damp towel, center a lid on the jar, place the band over the lid, and screw it on until fingertip tight.
Place the jar back into your canner, and repeat with the rest of the jars.
Once the jars are in the canner, adjust the water level so it is 2-inches above the tops of the jars.
Cover the canner, and bring it to a boil over high heat. Once the water boils vigorously, set a timer, and continue boiling for 10 minutes at altitudes of less than 6,000 feet. Adjust processing time for your altitude if necessary (See Notes).
When processing time is complete, turn off heat, remove the cover, and let the canner cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure the lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate and use up within 3 months.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for 12 to 18 months. Allow 2 to 4 weeks for the pickled garlic scapes to develop their flavor. Once the jar is open, store in the refrigerator for up to 3 months. Recipe makes about 4 pints.

Notes

All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Processing time at altitudes of 1,001 - 6,000 ft. is 15 minutes, and above 6,000 feet is 20 minutes.

Nutrition