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Pickled Garlic Scapes

special note: 
You can always make a small batch of pickles, any kind, and not can them.  Just eat them for dinner, or keep them in your fridge for a week or so to have with lunches. This is also a nice way to try recipes out before you make several quarts of something...for your friends at holiday time.  If making this recipe without canning, just place your scapes in a saucepot & pour vinegar concoction over top.  Cool down, transfer to a jar or tupper ware & keep in your fridge.

This recipe is adapted from the Dilly Bean Recipe from the Ball Blue Book (GREAT BOOK FOR ALL KINDS OF FOOD PRESERVATION)
  • 3 tbsp pickling or canning salt
  • 3 cups white vinegar
  • 3 cups water
  • 2 1/4 lbs garlic scapes, cut into jar-length pieces
  • 3 small red bell peppers, seeded & sliced into thin strips (optional...or use a spicy pepper)
  • 18 whole black peppercorns
  • 6 sprigs fresh dill the dill head is made up of many sprigs.  If a recipe calls for dill sprigs, cut the sprigs from head using kitchen scissors.  If fresh dill is not available use 1/2 tsp dill seeds per pint jar.
  1. Prepare canner, jars & lids
  2. In a large stainless steel saucepan, combine salt, vinegar & water.  Bring to a boil over medium-high heat, stirring to diffolve salt. Remove from heat.
  3. Place peppercorns, 1 sprig fresh dill in each (hot) jar.  Pack jars with scapes & peppers to within a generous half inch of top of jar.
  4. Ladle hot pickling liquid into jar to cover scapes & peppers, leaving 1/2 inch headspace.  remove air bubbles & adjust headspace, if necessary, by adding more hot pickling liquid. 
  5. Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
  6. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil & process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool & store.

Makes about 6 pint jars



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