Source: Adapted from the Food in Jars cookbook, found on gardenofeating.org, July 2, 2012
Makes one pint jar
* 1/2 pound garlic scapes (1 decent-sized bunch)
* 1/4 teaspoon coriander seeds
* 1/4 teaspoon mustard seeds
* a few whole cloves
* a bay leaf
* 1/4 teaspoon dill seed
* an allspice berry
* a juniper berry
* a pinch of hot pepper flakes
* 1/2 teaspoon whole black peppercorns
* 3/4 cups apple cider vinegar
* 3/4 cups water
* 1 tablespoon pickling salt
1. 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 jar. Prepare a small boiling water bath and sterilize a single pint jar, lid and band.
2. Combine the vinegar, water and pickling salt in a pot and bring to a boil.
3. Remove the jar from the boiling water bath, empty and set on a kitchen towel. Place the spices in the sterilized pint jar along with a pinch of salt.
4. Pack the trimmed scapes into the jar. Note: since you’ll be dealing with both straight and curved pieces, Marisa suggests packing the curved pieces along the sides of the jar and the straighter pieces inside standing straight up – kind of a like a curly log cabin look (or vice versa) – I ended up just putting mine all in there in no order which is also fine.
5. 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. Check the headspace again and add more brine if necessary.
6. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
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