Dill-Pickled Garlic Scapes

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.

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15 responses to this post.

  1. I can never find garlic scapes in the store or market. I think this fall I’ll just grow my own!

    Reply

  2. 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!

    Reply

  3. We eat them as part of an antipasto plate – some spicy meat, crusty bread, olives – delish!

    Reply

  4. Never have eaten scapes. Maybe we’ll add them to our repertoire.

    Reply

  5. 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.

    Reply

  6. 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. :-)

    Reply

  7. Never heard of Garlic Scapes.

    Reply

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