In total this year, there was 15 pounds of these lovely’s but the truth was I did 20 plus pounds of them last year and so I still had a good amount of them, both in pickled, frozen and pesto.. so as I was having a awesome visit for the day with Deb, one of my meet in real life now readers 🙂 I sent her home with ten pounds of them and only kept five to six pounds for myself..
Cleaned up, it made a large roasting pan full of them. While a few of them will be eaten fresh, roasted with olive oil and salt.. (so good) a few bags will go in the freezer for later use, the old ones will be added to my homemade pasta sauces later this year to use them up..
But most of them will be made into this recipe below.. its the one kind I am totally out of, and that because despite having made them for a few years now, and making more and more of it each year.. as soon as these ones get opened up.. snap.. yum.. gone! yes, I am sharing this recipe again.. it is on the blog, but its worth sharing again..
Sweet with a bit of heat-yummy garlic pickled scape’s..
These are made with a standard Medium Syrup, scapes are a low acid food, they must be preserved with salt, acid (vinager) or sugar, or you could ruin them texture wise with pressure canning I highly recommend keeping that flavour and texture alive with water bath canning.
5 cups water, 3 and half cups of sugar, four cups worth of apple mint leaves. Collect your leaves, wash, no stems, bruise them a bit to help release the mint flavour, and add them to a pot that has water and sugar on med heat, bring to a gentle simmer, turn down and simmer for five min, lets sit for another five, strain out the mint leaves.. bring back up to a boil for jarring up.
Tip and tail your garlic scapes, wash them well in cool water, then drain and cut them into two to four inch pieces, this really does need to be a big flexable as size and curl effects the cutting.
Prep your jars, lids and your canning pot as per normal, when you remove the hot jar, put your three to five whole black pepper and two cloves per jar, one inch by one inch horse radish, fill the jar with garlic scapes, fill to half a inch from top, then add the mint syrup to half a inch from the top, wipe your lip, lid and seal, into the hot water bath for ten min.
Out and onto the towel, allow to sit for a full 24 before moving, can be used within a week but ideally let it cure for at least a month, these are sweet, with a bit of heat, crunchy and awesome!
Made five pints. We made these last year and loved them, so needed to make more for this coming year..