Tasting like a cross between garlic and green onions, they make a delicious addition to any savory dish. When we find ourselves drowning in them every June, we add them to our eggs, stir fries, and potatoes, make 'em into pesto, and send them home with friends by the armful.
Black pepper corns and/or other seasonings
Vinegar (white or apple cider)
Canning jars, lids & rings
Water bath canner
Wash and sterilize jars.
Wash and trim the garlic scapes into lengths to fit your jars, and trim the long bit from the end of the flower.
In a sauce pan, mix together enough water and vinegar in a 1:1 ratio to fill each of the jars. If you have 3 pint jars worth of scapes to pickle, you'll need approximately 3 pints of water/vinegar liquid to cover them. Bring the liquid to a boil and add 1 tablespoon of pickling salt for each pint of scapes.
Put a head of dill and a teaspoon of pepper corns or other spices into each jar, then pack your scapes in tightly.
Ladle the hot vinegar/water/salt liquid over the scapes, leaving half an inch of headspace.
Secure lids and rings, and process in a boiling water bath canner for 10 minutes.
Wait at least a month before enjoying!