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!

Giardiniera

 I love giardiniera mix. I've been wanting to make some for a long time now, so I figured that it was as good of a day as any to do it since I had taken advantage of a local farmers market for some awesome produce.

At first, I thought I was going to make that chunky mix that I like to buy occasionally from the supermarket. I read up about it and found out that there were two different types. There is the original Italian version, which I do love, and there is a Chicago-Style, which is more of a condiment.
If you know me, you know I love condiments. I usually have no less than 15 in my fridge at one time. I have an entire shelf dedicated to my condiments and, all I can say is that it's a good thing that we have a spare fridge in our outdoor kitchen! This is supposed to be spectacular on a hot dog. In a month or so, I'm going to get some really good hot dogs and I'm going to try it.

I found a recipe for a small batch. I didn't want half of a leftover head of cauliflower, because I'd be the only one eating it and, while I do like cauliflower, I don't like cauliflower enough to eat half a head of it by myself. I chopped up the whole thing. It was tedious, but I think it will be worth it in the end.
The beauty of this recipe is that it will utilize most all of your garden produce harvest! Celery, onions, carrots, eggplant, cauliflower, red peppers, hot peppers...it's all in there! Since I decided to use the whole head of cauliflower, I used 1/2 cup of kosher salt and just over 5 cups of water to brine. You want the veggies to be covered by salt water. I left to soak, refrigerated, overnight.

While my jars were getting sterilized in boiling water, I drained and rinsed the veggies off. I split them in half into my two bigger sized pots and I used vinegar, sugar and spice in each pot and boiled for about 15-20 minutes. 

I made exactly 3 quarts. Ideally, this can be canned up in pints, but I'm saving those for other things that need to be consumed quickly after opening. This stuff can last in the jar for months, so this was just the way that was logical for me. 

I processed these quarts for 20 minutes to be on the safe side. I don't think I'll use that particular pot to can quarts in anymore. It's great for pints and half pints but not for quarts. That's why I processed for 20 minutes...better safe than sorry.

Viola! Enough giardiniera to use for the whole year!

Giardiniera
*makes 3 quarts or 6 pints

Ingredients

Day 1-cut all vegetables into small-dice sized pieces, enough to make 3 quarts. There are no measurements because these ingredients are all to an individual's preference.

• Cauliflower
  
• Red bell pepper
  
• Sweet onion
  
• Celery
  
• Carrot
• Hot peppers (optional)
  
• Eggplant

Other veggies can be used, too: zucchini, green olives, banana peppers, etc. 

 

Day 2-cook vegetables in brine. I split between 2 pans and split the brine in half, as well.

• 8 c white vinegar
• 2 Tbsp sugar
  
• 2 bay leaves
• 1/2 tsp black peppercorns
• 1 tsp each celery seed and fennel seed
  
• 
  
  On the first day, chop all vegetables and place in a large bowl. Sprinkle salt over veggies and stir to combine, then add water until veggies are submerged. Let set for 12 hours or overnight.
  
  On day two, rinse the veggies well under cold running water. Combine all the Day 2 ingredients in a large pot with the veggies and bring to a boil. Lower heat and simmer for 20 minutes. Place into sterilized, hot jars. Seal. (Please look at the safe canning guidelines. Click here for link.) Process 15 minutes for quarts, 10 minutes for pints. Let cool thoroughly.