Seriously, fellow Pennsauken picker-uppers: What have you got against garlic and onions?
The swap box just before closing Monday night contained six bunches of red scallions, three bunches of spring onions, and three lovely swirls of garlic scapes. Right. Twelve alliums. Allii. Whatever. A tragedy in any language, even Latin. Bulbus, non reliquit, right? Right.
So when I got home Tuesday evening, in about 20 minutes time, I’d put up two jars of scallions and scapes for later. I’ve pickled each of them separately before but never thought to combine them. Seems like a natural pairing, though. Ought to be a great pick-up for dull sandwiches, or even alongside a brat or dog this summer.
Pickled scallions & scapes
- 4 bunches scallions, washed
- 3-4 garlic scapes, washed
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1 tbsp pickling salt
- 2 tbsp honey
- Steriliize 2 1/2-pint canning jars and lids.
- Trim root ends from the scallions, and peel off any layers that are slimy. Snip the green tops so that they fit into your jars with plenty of headspace. If you’re not a fan of the greens, you can use just the bulbs.
- Cut the garlic scapes into similar-length pieces.
- Combine vinegar, water, salt, and honey in a saucepan; bring to a boil.
- Meanwhile, layer the onions and scapes into hot jars, packing as tightly as you can.
- Pour hot brine into the jars, leaving 1/4-inch headspace. Wipe rims, secure lids, and either let cool completely or process for 10 minutes in a hot-water bath.
Store unsealed jars in the fridge and enjoy within a month. Processed jars should keep for about a year.
4 Comments Add yours
This project looks awesome! I belong to your CSA and found your blog at their pinterest page. I used most of my garlic scapes in stir fries with other vegetables and some meat. But you inspired me, and with this week’s pickling cucumbers I’ve already made a jar of fridge pickles (the kind that aren’t really processed and will only hold a couple of weeks). I haven’t learned to process pickles yet but this is the first time I’ve tried any kind of pickling- thanks for the inspiration!
Good luck, Sara. I think you’ll find yourself “quickling” all kinds of things now that you’ve got a handle on the technique. Try different vinegars (they really do different things), put in some herbs or some peppers, experiment away! Yesterday, I tried something new with one of the little heads of cauliflower I got this week (adding some curry powder). I’m letting them steep for a couple more days before I taste. Have fun, and thanks for stopping by.