Pickled Garlic Scapes
2 pounds garlic scapes
1/4 cup canning salt
2-1/2 cups vinegar
2-1/2 cups water
1 teaspoon cayenne pepper, divided
a tsp of dill seed in each pint jar.
Trim scapes to jar size. Combine salt, vinegar and water in a large saucepot.
Bring to a boil. Pack cut scapes lengthwise into hot jars, leaving 1/4” headspace. Add 1/4 teaspoon cayenne pepper,and a tsp of dill seed in each pint jar.
Ladle hot liquid over beans, leaving 1/4” headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.
Yield: about four pints.