Garlic Scapes Got You in a Pickle?

We grow a few hundred bulbs of organic garlic each year and every June I am at my wits end for what to do with the scapes. This year our friends Gregory and Orry Leon at Amilinda Restaurant in Milwaukee provided an excellent garlic scape pickle recipe, which follows this post.

garlic scapes

Scapes are the crazy curly flower stalks that grow up from the center of hard neck garlic plants. It is typical to snip them off before the bud opens, so the plant’s energy can go into growing the bulb.You can use garlic scapes in recipes that call for fresh garlic. Just chop it up and use in sauces, pesto, herb butter, stir fry–really anything that calls for garlic. Scapes keep well in the refrigerator until you’re ready to use.

Garlic is a base ingredient in Uncle Mikey’s Herbal Extract, our natural garden pest control product.

Amilinda Restaurant is inspired by the tastes of Spain and Portugal, so you can imagine they use plenty of garlic in their menus! Amilinda is a wonderful place to eat delicious food and Gregory and Orry are great supporters of our local food system. They feature locally raised meats and fresh produce in their signature dishes. You can always count on finding a new taste on the menu there.

Garlic Scape Refrigerator Pickles

Garlic Scape Refrigerator Pickles

Julia Borden provided this special pickle recipe. She is a line cook at Amilinda. Thanks Julie!

Ingredients

  • 1-2 Bay Leaves
  • 4 Whole Cloves
  • 3 Tbsp Whole Green Peppercorns
  • 3 Tbsp Whole Allspice
  • 1 Star Anise
  • 2 C Apple Cider Vinegar
  • 2 C Water
  • ½ C sugar
  • 1 lb. Garlic Scapes, cut in 2 inch long pieces

Instructions

  1. Combine spices, sugar and liquids and bring to a rolling boil.
  2. Add Scapes and simmer about 5-7 minutes, or until tender.
  3. Place in an airtight container and store in refrigerator for up to 7 days.
  4. Enjoy!

Notes

If you wish to can these pickles, add 2 Tbsp. pickling salt to the liquid once it comes to a boil. After simmering, pack in canning jars and cover with liquid, leaving 1/2 inch head space. Wipe jar rims and cap. Place jars on rack in boiling water bath canner. Boil for 10 minutes. Let jars cool and test seals. Refrigerate any jars that do not seal and use within 7 days.

If you are new to canning I recommend spending some time learning more on the National Center for Home Food Preservation website (http://nchfp.uga.edu/)

Recommended Posts

Leave a Comment