![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/pickled-garlic-scapes.jpg\")
<\/a><\/p>\nTo Make about 2 Pints of Pickled Garlic Scapes:
\n2 bunches garlic scapes (washed and trimmed of any withered or brown areas)
\n1 \u00c2\u00bd C. apple cider vinegar
\n1 \u00c2\u00bd C. water
\n2 T. kosher salt
\n2 T. raw sugar (can substitute granulated white sugar if necessary)<\/p>\n
Additional ingredients PER PINT:
\n\u00c2\u00bd tsp. black peppercorns
\n\u00c2\u00bd tsp. mustard seed (not ground mustard)
\n\u00c2\u00bc tsp. crushed red pepper flakes (can omit if you’re sensitive to heat)
\n\u00c2\u00bc tsp. coriander seeds (not ground coriander)
\nCoil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within \u00c2\u00bc \u00e2\u20ac\u201cinch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.
\nBring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It\u00e2\u20ac\u2122s worth it! The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator. If at any point the scapes stick above the brine and develop mold, remove the entire scape that has mold. The rest should still be alright.<\/p>\n","protected":false},"excerpt":{"rendered":"
Are you familiar with garlic scapes? They\u00e2\u20ac\u2122re the curly, wonky shoots that pop up from garlic plants in late spring and early summer. They range in thickness from hefty-chive to green-onion size and they smell and taste like mild garlic. If you\u00e2\u20ac\u2122re a fan of garlic (and I assume you are if you spend much time here on Foodie with Family), then you are quite likely to be a fan of garlic scapes. Garlic scapes are versatile; they taste amazing…<\/p>\n