Tags: Gardening & Food Abundance
Thank you, Domenica Marchetti, for your book "Preserving Italy". Now I have a great way to preserve garlic scapes.
I'm very glad I bought this book. I usually have at least an inkling of what to do with produce from the garden but scapes had me stumped. It had gotten to the point that when scapes came on, I rued the abundance. "What ever am I going to do with all these?" People are happy to take them and I give a lot of them away but there was still a significant overage of scapes to deal with.
A good many scapes were coarsely ground in the food processor and covered with olive oil or a blend of butter and olive oil. That makes a great spread instead of butter on slabs of grilled peasant bread. Still, there was left a mini mountain of the beauties.
Martin said that pickling scapes this way, see below, is delicious. Is he ever right! I tried them on griddled peasant bread spread with soft cheese and scapes on top of that. Yum. That made a decent, easy lunch.
Ms. Marchetti shared this recipe for free so I'll share it with you.
Zolle Sott’Olio | Pickled Garlic Scapes Makes 2 pints
Pickled garlic scapes, known as "zolle" in Abruzzo, are a specialty of Sulmona. The scapes are first pickled in vinegar and then preserved in oil. Serve pickled scapes with cheese on crostini or as part of an antipasto platter. They are also good on pizza, in sandwiches, and in frittatas.
1 pound garlic scapes
2 cups white wine vinegar (see NOTES)
1 teaspoon fine sea salt
Extra-virgin olive oil
Have on hand 4 sterilized half-pint jars (or 2 pint-size jars) and their lids (see NOTES).
Cut the scapes into 1 1/2- to 2-inch lengths, removing any tough parts at the bottom and the thinnest part above the small bulbous tip.
In a saucepan large enough to hold all the scapes, bring the vinegar to a boil over medium-high heat. Stir in the salt and let it dissolve. Add the scapes to the pot and cover. Return the vinegar to a boil and boil, stirring once or twice, until the scapes have lost their bright green color and are just tender, 4 to 5 minutes.
Drain the scapes in a colander set in the sink. Spread on a clean kitchen towel and let dry for 1 hour. Shuffle them around once or twice during this time to make sure they dry on all sides.
Pack the scapes into the jars, leaving 1 inch head space. Pour enough olive oil into the jars to cover the scapes completely. Use a bubble remover or a clean chopstick to dislodge any air bubbles and press down on the scapes to submerge them.
Screw the lids on tightly and let sit at room temperature for 24 hours. Let the scapes cure in the refrigerator for 1 week before using, then store them in the refrigerator for up to 1 month. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining scapes submerged.
These pickles have a pronounced vinegar flavor. If you want to soften the flavor, substitute up to 1 cup water for up to 1 cup of the vinegar ~ no more, as you do not want to dilute the preserving ability of the vinegar. You can also add a little sugar to the brine, if you like.
These pickles do not call for sealing in a water bath; they are stored in the refrigerator. However, to minimize the growth of mold or other micro-organisms, I prefer to sterilize the jars and lids. To sterilize jars, wash them with soapy water, rinse, and then boil in a water bath for 10 minutes; or wash in soapy water, rinse, and heat in a 285 F oven for 30 minutes. Wash the lids in hot soapy water, rinse, submerge in simmering water for a few minutes.
Click on the link below for the online recipe.