This post contains affiliate links. If you buy through these links, I may earn a small commission.
Here’s the second installment on Growing Garlic. If you missed the first one, or want to read over it again, here it is. In the first post, I gave an overview about the process involved with growing Garlic. It’s one of the easiest garden vegetables to grow.
Here in the Cariboo, the Garlic Scapes come on hot and heavy in early August. Since we have almost 300 garlic plants in the garden, we basically have almost 300 scapes! Every garlic plant sends one scape up and if you want the largest garlic heads possible, you have to cut the scapes off. The energy saved by not having the scape now goes into the bulb. That makes it BIGGER, which is what we want – the biggest, best bulbs we can grow.
To cook the Scapes, just steam them for a few minutes if you like them still a bit crunchy or longer if you want to soften them. You can also lightly fry them with a bit of sesame oil. Either way, they are delicious.
We can only eat so many Scapes fresh with dinner so I looked around for something else to do with them.
Reading here, I found a recipe for pickling the scapes. Basically, Herrick used the same recipe as you would use to make Pickled Green Beans.
2 pounds green beans
1/4 cup canning salt
2-1/2 cups vinegar
2-1/2 cups water
1 teaspoon cayenne pepper, divided
4 cloves garlic, divided (use only if you want to make Pickled Beans)
4 heads dill, divided
Trim ends off green beans. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4” headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head dill to each pint. Ladle hot liquid over beans, leaving ¼” headspace Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner. Yield: about four pints.
We didn’t add garlic but we did have fresh Dill waiting in the Garden, along with a few very Hot Red and Yellow Peppers.
But first things first – I went down to the Garden and cut off all the Scapes I could find before retiring to the Porch to get started.
I’m going to use fresh Homegrown Dill heads along with fresh Homegrown Hot Peppers!
First, I need to get the water boiling as I need to sterilize the jars. Always sterilize the jars first when you are doing a boiling water bath!
Once the water is boiling (with enough water to fully cover the empty jars) I use tongs to submerse the jars and boil them for 10 minutes.
Meanwhile, after cutting all the straight Scapes to a length to precisely fill the pint jars, I then cut the Curly Scapes into 2 or more pieces. These will go in separate jars.
At this point, I got the liquid mixture ready and put it on the stove to boil. I don’t like to do this too early in the process, as I find that it evaporates and I don’t have enough liquid to cover the Scapes in the jars.
I cut the Hot Peppers into slivers, and included one of each colour in each jar. These should really pack a punch, because those Peppers are pretty Hot.