Description
A simple lacto-fermented pickle made from garlic scapes. Can be spicy
Ingredients
Scale
- 1–2 pounds fresh garlic scapes
- 2 tablespoons non-iodized salt
- 1–3 sprigs dill (optional)
- 2 tablespoons whey or juice from a successful lacto fermentation
Instructions
- Wash garlic scapes.
- Sterilize jar and lid.
- Chop garlic scapes into 2″ lengths, to help them fit in the jar.
- Put garlic scapes and dill into the jar.
- Dissolve the salt in 1 cup warm, filtered, water. Add to jar. Top up jar with clean filtered water to the jar’s shoulders.
- Add the whey, your sterilized weight, and cap.
- Place the jar on a plate or catch tray. If using an air lock or flex lid, there is no need to burp the jar. If using a standard lid, rather than a fermentation lid, you’ll need to burp the jar daily, or twice daily if it’s hot out.
- Let the jar ferment for 3-7 days, it will be faster if the ambient temperature is warm and slower if it’s cool. The jar will bubble with large bubbles for 1-2 days, starting 6-12 hours after set up. Once the bubbles die down to fine air bubbles, do a sniff check and see if the pickled garlic scapes are smelling like pickles. If they do, move the jar to the fridge.
