Spicy Garlic Scape Relish

Spicy Garlic Scape Relish-Putting Up with ErinSpicy Garlic Scape Relish-Putting Up with Erin

“Wait, you have a canning blog?” David and I have become regular friends at the Durham Farmers’ market. “We’ve been chatting for over a year, how did I not know you have a food blog!?” David is usually my source of homegrown shitake mushrooms, so when I spotted this beautiful bounty of garlic scapes at last week’s market, I was delighted to finally feature Heeks Farm. As I wasn’t too keen on the texture of plain pickled garlic scapes that I made a couple years past, and having heard about garlic scape pesto, I knew I was looking to make something I could spoon onto meat or bread. Garlic scape relish, Yahtzee! A quick modification of the garlic relish recipe I found over at Fresh from the Farm, I spiced things up by adding fresh minced jalapeño and some cilantro leaves. Mustardy, sweet, and with a great crunch, I suggest letting this relish sit for sometime to let the whole mustard seeds mellow out. Producing 8 quarter pints of lustful green relish, what   perfect item to trade at tomorrow’s Bull City Food Swap. 🙂

Spicy Garlic Scape Relish-Putting Up with ErinSpicy Garlic Scape Relish-Putting Up with Erin

Spicy Garlic Scape Relish

Yield: 8 quarter pints

Ingredients

  • 1lb garlic scapes
  • 1 cup white onion (minced)
  • 4 tbsp cilantro (minced)- optional
  • 3 tbsp jalapeno (minced with seeds)
  • 4-6 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp dill seed
  • 3 tbsp yellow mustard seed
  • 3 tbsp brown mustard seed
  • 1-1/2 cup water
  • 1-1/2 cup apple cider vinegar

Instructions

  1. Dice scapes into thin disks.
  2. Add all ingredients to pot and simmer over medium heat for 10 minutes. You can add more vinegar or water to the mix if it’s too dry.
  3. Pack relish into each jar leaving 1/4 inch headspace.
  4. Wipe rims, apply lids and rings (finger tight) and process jars in a water bath canner for 10 minutes. Remove jars from canner and let cool for 12-24 hours on a folded towel.
  5. Let sit 3-4 days before serving.


3 responses to Garlic Scape Relish

  1. Links: Strawberries, Rhubarb, Mulberries, and Winners - Food in Jars

  2. Thank you for the recipe! I had a ton of scapes to use all at once and this was the perfect recipe for preserving. I was able to include some of the harder ends because many of my scapes were very large with thick stalks. They softened up nicely while cooking. Excited to try this on some dogs. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *