All quantities approximate.
- 1/2 pound garlic scapes, rinsed in cold water
- 1-1/2 teaspoon coriander
- 1-1/2 teaspoon mustard seed
- 1-1/2 teaspoon to 2-1/2 teaspoons dill seed
- 1 to 2 teaspoons hot pepper flakes
- 50 to 60 whole black peppercorns
- 4 cups apple cider vinegar
- 1/2 cup sea salt
- Sanitize 10 or so pint jars and lids. (How many you will need is hard to say.) Trim the garlic scapes, cutting off both the blossom and the original cut ends. Cut them into lengths that will fit your jars.
- Pack the jars with the cleaned, cut scapes either in a straight up-an-down fashion, like pickles, or you can chop them smaller and fill the jar as you would with snapped green beans.
- To each pint jar, add 1/8 teaspoon of coriander, 1/8 teaspoon of mustard seed, and 1/8 or 1/4 teaspoon of dill seed, depending on how strong you like the dill taste to be. Add a pinch of hot pepper flakes and 5 or 6 peppercorns.
- Pour the salt and vinegar together in a 1/2 gallon jar or jug with a lid. Swirl them together and add water until the jar is full. Screw the lid on tightly and shake it well, until the salt is dissolved.
- Slowly pour the hot vinegar/salt/water brine over the garlic scapes, leaving 1/2 inch to 1 inch of headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
- Screw the lids on tightly and set the jars in a cool place away from drafts and direct sunlight. Allow to ferment for 2 or more weeks, burping the jars regularly. Once they have finished, place them in a cellar or someplace cool and dark until you are ready to eat them.
Once you have opened a jar of pickled garlic scapes, store them in the refrigerator.
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