Pickled Garlic Scapes Or Garlic Whistles Recipes
PICKLED GARLIC SCAPES OR GARLIC WHISTLES
This year was my first time experiencing garlic scapes. I grilled some, added some to a salad, and made this lovely recipe. These are great with barbecue or any other way you might enjoy a garlic-y pickle. Cook time does not include cooling time.
Provided by flower7
Categories Vegetable
Time 20m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
- Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
- Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
- Add peppercorns & mustard seed to jar with scapes.
- When brine has come to a boil remove from heat and pour over scapes in the jar.
- Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this). [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].
PICKLED GARLIC SCAPES
Pickled Garlic Scapes are so easy! They can be canned in waterbath or just cold pack can them! So no messing with the canning pot and the heat in the kitchen! They are great on sandwiches, burgers and salads or use them on your next charcuterie board!
Provided by Beth Neels
Categories Condiment
Time 15m
Number Of Ingredients 6
Steps:
- Sterilize jars and lids.
- Cut garlic scapes into desired sizes and shapes. load into jars, leaving enough room on top for headspace.
- Add vinegar and spices to a small saucepan and bring to boil.
- Pour hot pickling liquid (brine) into jars leaving ½ inch headspace. Remove air bubbles with plastic or wooden tool. Wipe rims of the jars with damp paper towel to remove debris. Apply 2 piece lids.
Nutrition Facts : Calories 527 kcal, Carbohydrate 119 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Sodium 1205 mg, Fiber 5 g, Sugar 52 g, ServingSize 1 serving
PICKLED GARLIC SCAPES
Pickling is an easy way to keep garlic scapes around a little longer. Learn how with this easy refrigerator pickle recipe.
Provided by Molly Watson
Categories Condiment
Time 25m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid. We like to truly stack them on top of one another to make them pretty, and then fill in the center space with more tightly curled scapes, but you can also cut the scapes into bite-sized pieces and then just pile them in.
- Work the chile, if you're using it, into the jar with the garlic scapes. Tuck it in the center, or work it in along the side of the jar so you can see it. (This is especially useful if you're making more than 1 pint and some have chile and some don't.)
- In a small saucepan over medium heat, bring the vinegar, salt, and sugar with 1 cup of water to a simmer. Cook, swirling the pan if necessary until the salt and sugar are fully dissolved.
- Pour the warm vinegar mixture over the garlic scapes in the jars to cover them (you may not use all of the vinegar mixture), but leaving about 1/2 inch of headspace at the top (between the top of the liquid and where the lid will be). Screw the lid on the jar. Let it sit until cool, then store it in the refrigerator for at least four weeks and up to six months to let the flavors blend and the garlic scapes to "pickle." The pickles will get more tender over time, but their flavor will stay garlicky strong.
GRILLED GARLIC WHISTLES (GARLIC SCAPES)
Make and share this Grilled Garlic Whistles (Garlic Scapes) recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse garlic whistles in water and then soak in a mixture of the olive oil, salt, pepper and lemon juice for about 30 minutes.
- Did not test --->>>Cook on an outdoor grill (medium heat) for about 3 to 5 minutes.
- Alternate method for stove top preparation which I tested: use a grill pan and cook the same way as Step #2.
Nutrition Facts : Calories 203, Fat 4, SaturatedFat 0.6, Sodium 601, Carbohydrate 38.7, Fiber 2.6, Sugar 1.4, Protein 7.3
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PICKLED GARLIC SCAPES – RECIPE FOR CANNING
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4.3/5 (63)Estimated Reading Time 3 minsServings 3Total Time 20 mins
- Trim each end of the scapes, removing the blossoms and reserving them for another use, and trimming the tough bottom end off. Start with a single scape, and trim it to the size of your jar, fitting it in with just over 1/2 inch of headspace. Use this as your measuring stick, and trim the rest of the scapes to the same length.
- Pack the scapes into pint or tall pint and a half mason jars. Add 1 teaspoon dill seed and 1/2 teaspoon of peppercorns and coriander seed to each jar. For spicy pickles, add 1/4 to 1/2 tsp red pepper flakes (optional).
- Mix the water, cider vinegar and salt together in a pot and bring to a boil. Stir to incorporate the salt.
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- Trim the ends of the scapes, both the blossom end and the straighter end near the original cut, and cut them into lengths that will fit in your jar.
- Prepare a small boiling water bath and a single pint jar and lid. Once the jar is sanitized, place the pickling spice mix in the jar. Pack the trimmed scapes and garlic into the jar.
- Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles.
MEME LOU'S PICKLED GARLIC SCAPES - SBCANNING.COM ...
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Ratings 4Servings 40Cuisine AmericanCategory Appetizer
- Rinse the scapes, trim off the hard bit end that formed at the original cut, and cut them into uniform shapes. Cut the straight part to fit in a pint jar. Leave the curly part with flowers to round and shape into the jar.
- Have jars clean and very hot, and lids and sealers ready in scalding water. Prepare the boiling water bath canner.
- In each jar, place 1 Fresh Basil Leaf and ¼ tsp. chili pepper flakes OR 1 Fresh Dill Head (or ½ tsp. dill seed) and ½ tsp. whole black pepper corns. Pack the scapes into the jar, starting by rounding up the curly parts, then using the straight pieces to fill the center. Flower tips may be trimmed off if needed. Leave about 1 inch of headroom.
- Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving ½ inch headspace. Once the jar is full remove any air bubbles. Check headspace again and add more brine if necessary.
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- Green Garlic Risotto. This addictive green garlic risotto recipe is a wonderful way to enjoy the delicate flavor of garlic scapes in a comforting entree.
- Greens With Green Garlic and Prosciutto. Want to add something special to your same-old side dish of greens? A few chopped green garlic scapes add a springy sweetness to cooked collard greens, kale, spinach, or Swiss chard.
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- Garlic Scape and Basil Pesto. Once you have enjoyed this garlic scape and basil pesto that tastes wonderful on freshly cooked pasta, you may throw away your other pesto recipes.
- Pasta Salad With Spinach, Chickpeas, and Garlic Scapes. This pasta salad with spinach, chickpeas, and garlic scapes is a go-to recipe that is dressed with a light homemade vinaigrette dressing.
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- Prepare your jar and lid by washing in warm, soapy water, and rinsing well. Place your jar rack into a small water bath canner or large pot. Add water to cover the jar and boil for 10 minutes to sterilize. Turn off heat and add the lid to the warm pot to soften.
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- Combine the vinegar, water, and pickling salt in a small pot. Bring to a boil and stir until the salt is dissolved.
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PICKLED GARLIC SCAPES | MAKE AHEAD MONDAYS
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5/5 (2)Estimated Reading Time 5 mins
- Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within 1/4 –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.
- Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it!
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