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.