Freezing Garlic Scapes
Chop raw garlic scapes to any length desired and pop them in a freezer bag, squeezing as much excess air out of the bag as possible. Store in the freezer, no blanching is required if they have been harvested when young and tender, now ready to use all
winter long.

Pickled Garlic Scapes
1 pound or more of scapes, whole (trim to length of quart jar if needed)
3 cups vinegar
5 cups water
1⁄4 cup kosher salt
1 tbsp curry powder in each quart jar (if desired)
Other herbs to taste: basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste

Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2
weeks before serving to get best flavor. Makes 3 quarts.

Dyer Family Organic Farm, Ann Arbor, MI
Dick’s “Pretty Good!” Garlic
“Shaping our future one clove at a time”