Brine-Pickled (Fermented) Garlic Scape Recipe
Choose young, tender garlic scapes for this recipe. Within a few weeks, they'll give you a sharp, garlicky pickle that's delicious served on a charcuterie board, snack tray, or served on burgers.
Servings: 1 quart (16 servings)
Calories: 58kcal
Equipment
- Quart-sized Jar
- Fermentation Seal
- Glass Weights
Ingredients
- 1 pound garlic scapes
- 2 tablespoons fine sea salt
- 4 cups water
Instructions
Prepare your scapes.
- Snip the papery end of the flower with a pair of kitchen shears, keeping about 1 ½ inches of the flowering end. If your garlic scapes are more mature, snip any tough stem end, too.
Make the brine.
- Stir the salt into the water until dissolved, and set aside.
Ferment the scapes.
- Arrange the scapes in the jar, and then cover them with brine. Weigh the scapes down with a glass fermentation weight, and then seal the jar. Allow the scapes to ferment at room temperature for 6 weeks. Transfer to the fridge when the scapes are sour enough for your liking, and consume within 1 year.
Nutrition
Calories: 58kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Sodium: 882mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 12mg | Calcium: 73mg | Iron: 1mg
