6.16.11 Quick Pickles

Scapes 790 xxx
photos by gluttonforlife
I know I'm always droning on about making your own this and growing your own that. My life must seem like some sort of Laura Ingalls Wilder fever dream. The truth is, between one thing and another, things are pretty hectic here, too. Just 'cause I'm a country gal, it don't mean I got all the time in the world. But I do what I can, and I can when I can. Don't be put off by putting up! (OK, I'll stop now.) Seriously, just because you don't have the time or inclination to be canning pint after pint of jams and pickles, doesn't mean you can't throw together a quick batch just to keep in the fridge. Skip the whole "canning" step entirely! Make one jar of chutney or one pint of pickles. Here, for instance is less than half a pound of garlic scapes I picked up at the farmers market. I decided to pickle them and the whole process took about 15 minutes. You can do this.
Scapes 2 790 xxx
scapes are curly and smell like garlic (like my hair, after I've been cooking)
Most likely, you'll only find scapes at your local farmers market. They are the tender and delicious flower stems of hardneck garlic. The texture is almost like that of a green bean and the taste is more mellow than that of mature garlic. Cut off the flower end, as it's grassy and tough, and chop the scapes into about 4-5" pieces. These fit well in a pint jar.
Scapes chopped 790 xxx
use your garlic-&-onions cutting board and not the one for fruit
Your brine is a simple combination of vinegar, water and salt to which you can add any herbs and spices you like. I like cider vinegar, but plain white or red wine or even champagne would be nice. For this recipe, I used pink peppercorns, fresh basil and some red chiles. Some other things to consider: dill, mustard seed, whole cumin, whole coriander, thyme, etc. What you won't need: garlic. I also added a few teaspoons of sugar to my brine. You might try honey, or no sweetener at all.
Herbs spices 790 xxx
these colors also look gorgeous in the brine
As with the pickled ramps, this brine can be repurposed later in salad dressings and cocktails. The scape pickles make a great snack, go well with cheese, can be stuck in a sandwich and are just the thing with a beer or glass of wine.
Brine 790 xxx
this recipe fits perfectly in a pint jar; always use glass for pickling
 

Pickled Garlic Scapes

  • — 1 teaspoon pink peppercorns
  • — 3 teaspoons organic cane sugar
  • — 2 teaspoons fine sea salt
  • — 1 cup water
  • — 1 cup organic cider vinegar
  • — 1/2 pound garlic scapes
  • — 2 whole chiles de árbol
  • — 2 sprigs fresh basil

Place a large pot of water on high heat to boil. While you wait, trim the flower end off the scapes and discard; then cut each scape into 4-5" pieces. Toss these into the boiling water and cook for about 3 minutes. Drain and set aside.

In a small saucepan, combine vinegar, water, salt and sugar and bring to a boil.

Place peppercorns, chiles and basil into a pint jar that has been washed with very hot water and soap. Add blanched scapes. Pour hot brine over and seal with lid. Cool before refrigerating.

Pickles will be ready in about 2 weeks. Keep refrigerated and eat them fairly quickly. Shouldn't be a problem.

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6 Comments

Perfect timing. I just got a huge bag from my CSA. Thanks!
Dee G on June 16, 2011 at 7:27 pm — Reply
Oooh, lucky you, Dee!
laura on June 17, 2011 at 3:14 am — Reply
I just finished a Viking course in canning and pickling. Your recipe is a great way for me to find unusual veggies. I've never seen garlic scapes here, but it may be I didn't recognize them. Thanks for the easy recipe.
Vivian on June 17, 2011 at 9:01 am — Reply
You never stop learning, Vivian. That's so great. I think pickled garlic cloves are also supposed to be really delicious, not at all strong like the raw stuff.
laura on June 17, 2011 at 9:27 am — Reply
Just made them with scapes from my farm share. Can't wait to try them. Thanks for the recipe, L! xx
Jocelyn on June 19, 2011 at 5:48 am — Reply
Let me know how they turn out, Jocelyn!
laura on June 19, 2011 at 2:43 pm — Reply