This morning we got up good and early, picked two bunches of scapes, and tested out a new recipe. We love pickles, and pickled garlic most of all (just ask Henry and Pat at H&P how much we love theirs) and the idea of combining pickles and garlic into one pretty green jar is awfully appealing, especially when you can do it without a water bath.
Pros to this recipe: no water bath, easy fridge pickling.
- 2 pint jars, lids and rings
- 2 bunches of scapes – one for each jar
- sterilizing method (water bath or a tray in the oven – for just two jars a little bath makes more sense to us)
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tsp black peppercorns
- 1 tsp mustard seed
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp coriander seeds
Sterilize your pint jars and lids. While they sterilize, bring your vinegar, water, salt and sugar to a boil and rinse your scapes for dust, trimming off the long skinny ends and the hard ends that will have formed where they’ve been cut. As soon as your jars come out and can be handled without burning yourself, coil your scapes into them as tightly as you can – or until you run out of scapes – and split the pepper, mustard, red pepper and coriander between the jars.
Working fast when pickling is pretty important. One of the reasons you work with hot jars is that cold ones can expand violently when you add boiling vinegar mix, resulting in a split jar or a potential explosion of glass. Always work as quickly as possible and never mix hot and cold!
Pour your boiling vinegar mix over your scapes until they are filled to within 1/4″ of the lip of the jar. Slip a lid on and lightly screw down a ring. Bam. Done… except for the waiting.
Let your scapes cool to room temperature and then find them a nice quiet place in the back of the fridge to relax. Don’t hang around with the door open waiting for them to be ready, either, unless you want to keep Hydro One in business for the long-term; these babies will be delightfully crunchy because they haven’t been cooked in a water bath but you will have to wait for the flavours to infuse a little longer; give them about six weeks to be irresistable.
It’s 7:30 on a glorious Saturday morning, Thunder Bay, are you heading off to Market?