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Canning Pickled
Garlic Scapes

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: roughly 3 pints Source: 


1 pound garlic scapes, 3 to 5 bunches if you're buying them at the farmers market

2-3 teaspoons dill seed, one teaspoon per jar

1 to 1.5 teaspoons whole peppercorns, 1/2 tsp. per jar

1 to 1.5 teaspoons whole coriander seed, 1/2 tsp. per jar

1.5 cups apple cider vinegar

1.5 cups water

2 tablespoons pickling salt or kosher salt


Start a water bath canner and bring it up to a boil.

Trim each end of the scapes, removing the blossoms and reserving them for another use, and trimming the tough bottom end off.

Start with a single scape, and trim it to the size of your jar, fitting it in with just over 1/2 inch of headspace. Use this as your measuring stick, and trim the rest of the scapes to the same length.

Pack the scapes into pint or tall pint and a half mason jars. Add 1 teaspoon dill seed and 1/2 teaspoon of peppercorns and coriander seed to each jar. For spicy pickles, add 1/4 to 1/2 tsp red pepper flakes (optional).

Mix the water, cider vinegar and salt together in a pot and bring to a boil. Stir to incorporate the salt.

Pour the hot vinegar brine over the garlic scapes in mason jars, filling to within 1/2 inch of the top rim.


Seal with 2 part canning lids and process in a water bath canner: 10 minutes for pints and 15 for pint and a half or quart jars.

Wait at least 2 weeks for the flavors to infuse before eating. I find they're best at least 6 weeks later, so try to be patient.


Canning Method: Water Bath Headspace: 1/2 inch Process Time: 10 Minutes for pints and 15 minutes for 1.5 pint or quart jars

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Garlic Scape Pepper Jelly
with Jalapeños and Basil

Yield: 9-125ml jars and 3-250ml jars Source: 


1/2 cup garlic scapes finely chopped

2 large jalapeno peppers finely chopped (discard seeds) I added three Serano peppers to increase the spiciness

1 cup basil leaves finely shredded

6 cups granulated sugar

1 1/2 cups cups white vinegar

2 pkg liquid Certo (85 mL)

1 medium green bell pepper, cored, seeded and chopped optional (will make the mix more mild)


Finely chop all the veggies in a food processor except for basil.

Add all ingredients (except Certo) in a cold pan and stir thoroughly; bring to a boil and boil for about 6-8 minutes.

Remove from heat and add Certo; stir well.

Pour into jars and seal them by using the water bath method.


Remove from water bath and leave on counter until all jars have sealed (when you hear a pop on the lids).


Rotate every 30 minutes to keep the solids suspended.

Garlic Scape Walnut Pesto

Prep Time: 15 min

Total Time: 15 min

Servings: 8



6-8 Garlic scapes, chopped - When chopped, should be approx ½ cup

⅓ cup (75ml) Olive oil - Add more or less depending on desired consistency

½ cup (120ml) Parmigiano-Reggiano, grated - Use the real stuff. No substitutions!

⅓ cup (75ml) Walnuts, chopped - You can use almonds or pine nuts too!

½ cup (120ml) Basil, chopped

¼ cup (60ml) Parsley, chopped

½ Lemon, squeezed - More or less to taste

Salt and Pepper to taste


Place scapes, walnuts, Parmesan, basil and parsley in a food processor and pulse to combine

Add olive oil and lemon and continue to pulse until combined. Depending on your desired consistency, you can continue to process until you have a smooth puree.

Add salt and pepper, pulse, taste and adjust seasoning to your liking. You can add more lemon if you like as well.


Calories: 120kcal

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