Fried Garlic Scapes for the Pantry
Fragrant, savory, and full of zing — well worth making! Fried garlic scapes are incredibly easy to put up for the colder months. They're ready to serve right away, but they'll also keep for a long time — through fall, winter, and even into spring — as long as you process the jars in a water bath. Serve them as an appetizer or alongside a main dish of meat or vegetables, and they pair with just about any side.
stanik-77
Recipe author
Fried Garlic Scapes for the Pantry
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
6 g
Fats 27 %
11 g
Carbohydrates 59 %
24 g
198 kcal
GI:
100
/
0
/
0
- For this recipe, choose young, tender garlic scapes. Rinse them under running water and pat them dry with a clean towel. You can cut the scapes into long 2–3-inch pieces, or leave them whole as shown in the photo — the whole scapes make for a more striking presentation. Pour the vegetable oil into a large deep skillet and heat it over medium heat. Once the oil is hot, add the scapes and fry them until soft, stirring now and then with a wooden spatula. When they've softened, drizzle in the vinegar essence, stir well, and cook for another 5 minutes. Taste, and add a little more vinegar essence if you'd like it tangier. Peel the garlic cloves, press them, and add them to the scapes. Sprinkle in the spices, salt, and sugar, stir, cook for about 30 seconds, and taste again, adjusting the sugar, salt, or spices as needed. Now turn up the heat and cook until the excess liquid has evaporated, leaving just the seasoned oil behind. Prepare sterilized jars and lids however you prefer. Pack the hot scapes into the jars, pour the oil from the skillet over them, and cap with the lids. Set the jars in a large pot lined with a towel on the bottom, and add water until it reaches the shoulders of the jars. Bring to a boil over medium heat, then process for 10 minutes. Seal the lids tightly, let the jars cool completely, and store them somewhere cool — the refrigerator or a cellar. All done!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Garlic arrows - 110 kcal/100g
- Acetic essence - 11 kcal/100g
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