Pickled garlic scapes with mustard
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
1 litre
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Calories
75 kcal
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Course
Condiments
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Cuisine
North American, Russian
Pickled garlic scapes with mustard
Description
Pickled garlic scapes with mustard combine fresh green garlic scapes with a tangy apple cider vinegar brine infused with pickling spices and a hint of red pepper flakes. The garlic scapes are trimmed and cut to fit into sterilized jars, arranged in a visually appealing way. The hot brine is poured over to cover the scapes, then sealed for preservation. This pickling method allows the scapes to maintain a firm, crunchy texture with a slightly spicy and sour flavor from the vinegar and spices.
The pickling spices and a touch of red pepper flakes provide subtle heat and complexity. This recipe is a way to preserve the seasonal garlic scapes so they can be enjoyed as a tangy condiment or ingredient in salads and sandwiches. The mustard aspect likely comes from the pickling spice blend traditionally containing mustard seeds, adding flavor depth.
Ingredients
- 1½ cup apple cider vinegar
- 2 tablespoons pickling salt
- 1½ lb garlic scapes
- 2 tablespoons pickling spice mixed
- ½ teaspoon red pepper flakes
Instructions
- Prepare a boiling water bath and sterilize 2 wide-mouth 500ml jars. Add the lids in the last 5 minutes.
- Combine the vinegar, 1½ cups water, and pickling salt in a pot. Bring the brine to a boil.
- Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jars - usually in half.
- Add 1 tablespoon pickling spice and ¼ teaspoon red pepper flakes to each sterilized jar. Pack the trimmed scapes into the jars by stacking the curly parts of the garlic scapes along the jar walls and then pack the straighter ends upright inside. It ends up looking like a curly log cabin.
- Slowly pour the hot brine over the garlic scapes in each jar, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles, then use a knife to let all the air bubbles disappear. Check the headspace again and add more brine if necessary.
- Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.
- Let these pickles cure for at least 1 week before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1litre
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 3g | 1% |
| Sodium | 18mg | 1% |
| Potassium | 262mg | 6% |
| Sugar | 1g | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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