Pickled Garlic Scapes

 We have had a lot go on this past week or so. First, we bought a 1979 Honda Odyssey. I have dubbed it The Beast. This thing is so much fun! It really scoots up and down the driveway! We're still in the market for a good used 4-wheel ATV, but this is just a fun toy. Did we need it? No. But you can't put a price tag on having fun.

Now, onto a different topic. Our tomatillos, that we grew out from seed, are producing. Bob said that he picked up most of these from the ground but he did pull a few off of the plants. I'm working on a quart bag. Once I get enough to make a batch of salsa verde, I'll get it canned up and put up.

There weren't a ton of them, but it's a start, for sure.

I need two pounds for a batch of salsa verde.

This is what I had slated to do today. I bought these last week and I wanted to get them pickled up. I read several recipes online and just came up with my own. This recipe makes one full pint. One very full pint. Okay. I crammed them all in there. Don't judge me.

I washed the scapes and cut them into lengths that would fit into my jar.

At first, I wasn't sure if I would have enough to fill up my jar.

As you can see, that didn't become an issue at all.

I added the mustard seeds and peppercorns into the jar.

Then, I made up the pickling brine.

And, after all was said and done, I have one very full pint of pickled garlic scapes.


Pickled Garlic Scapes

*Yield 1 pint

1/4 pound garlic scapes, washed and trimmed and cut into pieces that fit into your jar
1/2 cup apple cider vinegar
1/2 cup water
1/2 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns

Wash scapes and trim them. Cut them into pieces that will fit into your jar. Add peppercorns and mustard seeds to the jar after it is filled with the cut garlic scapes.
Put the rest of the ingredients into a small saucepan and bring to a boil. Pour over the scapes in the jar. Let set until brine is room temperature. Cover tightly and store in the refrigerator for at least 2 weeks before you use them.

Enjoy!

Charro Beans with Garlic Scapes

I'm not sure what it is about food that takes a long time to cook, but I love it. If I don't have to dig out anything other than a large pot, I love it even better. If I can utilize something out of my garden, I love it even more. And, if it contains, not only bacon, but Mexican chorizo and ham...well, there's not enough words to describe how much I love it!

Garlic scapes. These are beyond delicious!!

 I harvested my garlic scapes and I didn't want to do the traditional compound butter with them. I wanted something a bit different. I've been saying, for the past week, that I wanted to make Charro Beans. I used the YouTube channel Views From The Road version as my base recipe. You should hit their subscribe button. They are a YouTube treasure.

Bacon, ham and chorizo all combine together to make something that is just amazing, as far as flavor goes.

This is making the entire fifth wheel smell delicious!

No. I am not digging out my Ninja Foodi. I'm not cooking the bacon separately in a frying pan. I cooked everything together in the same pot after soaking the beans overnight. This just gets cooked, on the stove top, over low heat.
The knobs on these propane stoves have a purpose and don't be scared to cook over propane. I'll have a hard time ever using an electric stove again, for sure!

Charro Beans with Garlic Scapes

1 pound soaked pinto beans, rinsed and drained
6 slices of bacon, thinly sliced
1 pound Mexican chorizo
1 cup cubed ham
1 yellow onion, diced small
2 jalapeno peppers, seeded and diced
1/2 pound chopped garlic scapes (reserve flower pods for something else)
2 large chopped tomatoes
1 half bunch roughly chopped cilantro (including stems)
3/4 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chipotle powder
1 teaspoon chicken bouillion powder
1 cup chicken stock
1 bay leaf
Salt & pepper, to taste
8-9 cups water

Soak beans overnight in water, salted (1 teaspoon), that covers beans by 2 inches. Rinse well, drain and set aside.

In a big pot, over low heat, cook bacon until fat is rendered, but the bacon is not crisp. Add in chorizo (I used the beef type, but pork would work just fine), cook for about 3-5 minutes. Add onion and jalapenos along the garlic scapes. Cook for 4-5 minutes. Add tomatoes and spices with chicken stock. Add enough water to cover, around 8-9 cups. Cook, over low heat, simmering, for about 2-3 hours, or until beans are soft. Taste for salt and pepper. Add cilantro in and cook for another 15-20 minutes.
Serve with tortillas or corn bread.