We are trying garlic scapes cold processed as refrigerator pickles with a dill brine this year. So far it seems really spicy. These weren’t really canned, they are just being stored in a glass jar.
If you have made this kind of pickle before, please tell me what you cooked with the scapes after pickling them. What did you use them in? I can only make so much tuna salad.
Posted by wifemeetslife on June 24, 2012 at 10:39 am
I can never find garlic scapes in the store or market. I think this fall I’ll just grow my own!
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:49 pm
It really is the easiest way to get some.
I hope you do grow garlic!
Posted by thebeadden on June 24, 2012 at 11:50 am
What a great idea! After reading this, I went to search what you could do with them and found this site:
http://www.wegrowgarlic.com/11201.html
I don’t know if we have enough of them to do this. Maybe next year. Thanks for letting us know about this!
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:49 pm
Thanks! That’s a great recipe collection.
Posted by The Slow Foods Mama on June 24, 2012 at 1:03 pm
We eat them as part of an antipasto plate – some spicy meat, crusty bread, olives – delish!
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:50 pm
Sounds good to me. Thanks!
Posted by healingmagichands on June 24, 2012 at 6:27 pm
Never have eaten scapes. Maybe we’ll add them to our repertoire.
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:51 pm
To be completely honest, I wouldn’t go out of my way to buy them, but (unlike beet greens) I won’t let them go to waste.
[By waste, I mean back to the compost pile]
Posted by KeriAnne Gunz on June 25, 2012 at 10:38 am
There’s a great article about making “Dilled Garlic Scapes” on http://thedeliberateagrarian.blogspot.com/2007/07/making-pickled-garlic-scapes.html
The recipe is from The Ball Blue Book of Canning and Preserves, and is actually the recipe for “Dilly Beans”. It’s excellent, I use it every year.
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:53 pm
I read Herrick’s blogs, but I don’t think I had ever seen that one. Thank you!
Posted by Alyse on June 25, 2012 at 11:15 am
Here in Kentucky people make garlic scape pesto. I’ve never been fortunate enough to try it yet, but some day. It looks great.
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:54 pm
I have only enjoyed basil pesto. Next year I ought to try it with scapes. Not sure it would work after pickling.
Posted by Jennifer on June 25, 2012 at 1:32 pm
Yum!
Posted by olemike on June 25, 2012 at 1:58 pm
Never heard of Garlic Scapes.
Posted by Jimmy Cracked-Corn on June 27, 2012 at 8:03 am
I hadn’t either, until a few years ago.