Brined Garlic Scapes for Winter
A zesty, vitamin-packed treat with a sharp, savory bite! These brined garlic scapes are an out-of-the-ordinary pickle that's sure to delight your family and friends. As an appetizer, brined garlic scapes have no equal — simple ingredients, spectacular results!
Aselek
Recipe author
Brined Garlic Scapes for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
2 g
Fats 0 %
0 g
Carbohydrates 82 %
9 g
35 kcal
GI:
100
/
0
/
0
- Sort through the garlic scapes, discarding any spoiled or dried-out pieces, and trim off the seed tops along with any tough sections. Drop the scapes into a basin of clean water and rinse well to remove dirt and grit, then transfer to a colander and let drain. The scapes are brined in two stages: for the first, you'll use only half the brine ingredients listed; the second stage comes about 10 days later. Here's how to do it. Cut the scapes into roughly 4-inch (10 cm) pieces. Bring a pot of clean water to a boil and, working in small batches, blanch the cut scapes for 1–2 minutes. Plunge the blanched scapes into cold water, then drain again in a colander. Make the brine: bring clean water to a boil with the salt, simmer for 5 minutes, and remove from the heat. Stir in the white vinegar, mix well, and let the brine cool. Put the blanched scapes in a large bowl and pour the cooled brine over them so they're completely submerged. Lay a clean cotton cloth over the top and set a weight on it. Place the bowl in a warm spot out of direct sunlight for 4–5 days. After that, fermentation will begin and you'll see carbon dioxide bubbling up. Let it ferment for another 4–5 days, making sure the scapes stay under the brine the whole time. Once fermentation is done (taste a scape 4–5 days in), you can can them for winter. Prepare your jars: wash, rinse, and sterilize them over steam or in the oven, and boil the lids. Make a fresh batch of brine using the same method as above. Drain off the old brine and pack the brined scapes into the sterilized jars. Cover with the fresh hot brine and seal. Process the sealed jars in a pot of water for 5–10 minutes, then set them upright on a board and leave to cool completely. Store the jars of brined garlic scapes in a dark, cool place all winter long.
Caloric content of the products possible in the composition of the dish
- Water - 0 kcal/100g
- Garlic scapes - 110 kcal/100g
- Salt - 0 kcal/100g
- White vinegar - 11 kcal/100g
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