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Dilly Scapes

Another way to preserve the garlic scapes for later

Source: Adapted from Ball's Blue Book recipe for Dilly Beans, found on the www (Entered by Pat Whetham)
Serves: 4 pints
Vegan!

Ingredients
6 bunches garlic scapes cut in 4 inch segments      View Available Products
1/4 cup pickling salt
2 1/2 cups vinegar      View Available Products
2 1/2 cups water
1 tsp cayenne pepper, divided into 4 jars
4 tsp dill seed, divided into 4 pint jars
2 tsp whole pepper corns, divided into 4 jars

Step by Step Instructions
  1. You need enough garlic scapes for 4 pint jars (may be more than 6 bunches depending on size of bunches and size of scapes
  2. Combine salt, vinegar and water and bring to a boil. Divide the spices into four sterilized pint jars.
  3. Pack the cut scapes lengthwise into the jars. Our the boiling brine over the scapes, filling the jars to within 1/4 inch of the top.
  4. Place the 2 part lids on the jars, tighten and process for 10 minutes in a boiling water bath canner.
  5. Store in a cool dark place. Allow several weeks for flavor to develop.

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