Brine Pickled Fermented Garlic Scape Recipes

BRINE-PICKLED (FERMENTED) GARLIC SCAPE RECIPE

Brine-Pickled (Fermented) Garlic Scape Recipe image

Choose young, tender garlic scapes for this recipe. Within a few weeks, they'll give you a sharp, garlicky pickle that's delicious served on a charcuterie board, snack tray, or served on burgers.

Provided by Jenny McGruther

Categories Ferment

Time P1m12DT5m

Number Of Ingredients 3

Ingredients

1 pound garlic scapes
2 tablespoons finely ground real salt ()
4 cups water

Steps:

Snip the papery end of the flower with a pair of kitchen shears, keeping about 1 1/2 inches of the flowering end. If your garlic scapes are more mature, snip any tough stem end, too.
Stir the salt into the water until dissolved, and set aside.
Arrange the scapes in the jar, and then cover them with brine. Weigh the scapes down with a glass fermentation weight, and then seal the jar. Allow the scapes to ferment at room temperature for 6 weeks. Transfer to the fridge when the scapes are sour enough for your liking, and consume within 1 year.

Nutrition Facts : Calories 58 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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