Pickled Garlic Scapes
Adapted from the “Dilly Beans” recipe from the Ball Blue Book® Guide to Preserving
Makes approximately 1 pint
1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)
2 tablespoons canning & pickling salt
1 cup vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)
1 cup water
2 cloves garlic, split
½ teaspoon dried dill
Insert empty jar in a sauce pan and add water until the jar is covered by at least one inch. Remove jar, cover pan and bring up to a boil.
Clean and trim garlic scapes below flower head, cut to 4 ½-inch lengths. Use straightest parts of garlic scape as much as possible, though curved portions are also fine. Pack lengthwise into clean one-pint jar until full. Remove garlic scapes and sterilize jar.
Combine salt, vinegar and water in sauce pot and bring to a boil. Keep hot.
Add dill, split garlic and trimmed garlic scapes to hot jar.
Slowly pour hot liquid into jar, allowing small spaces to fill and air bubbles to rise, leaving ¼-inch head space. Insert a non-metallic flat-edged spatula between the food and the side of the jar to remove air bubbles.
Adjust two-piece cap. Process pint jar for 10 minutes in boiling water.