“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. 🙂
- 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
- Dice scapes into thin disks.
- 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.
- Pack relish into each jar leaving 1/4 inch headspace.
- 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.
- Let sit 3-4 days before serving.