2022 Summer Week 3 Newsletter
Recipe & Pic From Running To The Kitchen
From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!
1 large bunch of garlic scapes (about 1/2 a pound)
apple cider vinegar
2 cups water
2 tablespoons Kosher salt
1 tablespoon raw (turbinado) sugar
1/2 teaspoon peppercorns
1/2 teaspoon mustard seeds
It’s important to start with clean, sterilized jars for this process.
Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.
Place the scapes into the jars and add the peppercorns and mustard seeds.
Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.
Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.
Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.
For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.