Canned Garlic Scape Salad for Winter
A bright green-and-orange salad with a spicy kick! This canned garlic scape salad is a healthy, vitamin-packed treat for winter. The sharp bite of green garlic scapes pairs beautifully with carrot and parsnip root, which soften and mellow the salad a little.
Sarka @
Recipe author
Canned Garlic Scape Salad for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
2 g
Fats 17 %
3 g
Carbohydrates 72 %
13 g
83 kcal
GI:
69
/
0
/
31
- Gather the green garlic scapes, wash them, and pat them dry on a paper towel. It's best to trim off the tips of the shoots — they're too tough to eat, and they hold the inedible seed bulbs. Cut the washed scapes into 1-inch (2-3 cm) pieces; kitchen shears work best for this. Put the scapes in a bowl and prep the other ingredients. Peel the carrots, rinse them under running water, and cut them lengthwise into strips about the same size as the garlic scapes. Add the cut carrots to the bowl. Peel and rinse the parsnip root and cut it into batons too. Toss it with the carrots and garlic scapes. Make the brine: pour fresh water into a saucepan, bring it to a boil, and add the salt, sugar, and mixed peppercorns. Stir the brine well. Add the 9% vinegar and bring the brine to a boil. Boil it for 10 minutes. Now drop in the garlic scapes, carrots, and parsnips, stir, and cook everything together for 5 minutes from the moment it returns to a boil. At the end, add the vegetable oil to the pot. Prepare your canning jars: wash them well and set them neck-down in a 250°F (120°C) oven for 20 minutes. Boil the lids. Pack the salad along with its brine into the clean, sterilized jars and seal with the lids. Set the jars upside down on a firm surface and wrap them in a warm blanket. Leave them overnight until fully cooled. Then store the salad in a cool, dark place. Garlic scape and carrot salad is best served with boiled potatoes, rice, or simply as a relish. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Garlic Arrows - 110 kcal/100g
- A mixture of peppers with peas - 231 kcal/100g
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