It is that time of year again when we fire up the ol' canner once a week and start putting up our winter stash of goodies. This process always starts with countless jars of rhubarb and of course garlic scapes.Here is a brine recipe that you can apply to almost everything (it is a recipe for pickled beans that we use for everything). I like brines that are cut with water to soften the vinegar kick.
4lbs garlic scapes whole with the ends cut off
1-2 teaspoon of whatever seasonings you have (pepper flakes, whole mustard seeds, dill seeds, bay leaf, -whatever you prefer, play around with different spices!)per jar
5 cups vinegar
5 cups water
1/2 cup salt
Wash up the scapes. Pack them in the clean jars by twisting and shoving the scapes into the jars (a gentle shove that is...). Add your seasonings. Pour the boiling brine over the scapes, filling the jars but leaving a 1/4 inch head space. Seal and process in a hot water bath for 5 minutes.
Now the real trick here is to put them away out of reach and let the pickles "come together" before you devour the suckers. The longer they rest and get "pickley" the better they taste.
I must find some garlic scapes to try! Thanks for the process "recipe".
ReplyDeleteWhere did you get your pressure canner? Any suggestions/tips before I purchase one?
ReplyDeleteWe purchased the canner from Berry Hill (St. Thomas Ontario). We don't often use it for pressure canning, so if you are looking for something not so hardcore, a water canner would be just fine. If you are looking at pressure canning vegetables or tomato sauce- this may be for you! It was pretty expensive. You should check out Berry Hill though they have everything from pluckers to cheese making supplies and then some.
ReplyDeleteOh GOODNESS I NEED to make some of these! The stinking goats ruined most of my garlic this year, so maybe next year... Delish!
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