Hot and Busy & How to Pickle Scapes

Our savory and delectable delights have been extremely popular at the market. We have been working non-stop for 3 weeks and barely keeping up with sales. This is both good and bad! We are happy that business is taking off, but we are getting tired.

Today is a rest day, so I am catching up with blogging.

While we were pickling scapes I took a series of pictures of the process.

Basket of scapes This is a basket of cleaned and trimmed scapes that are ready to be pickled. The woody ends and the tough membrane around the scape flowers is trimmed off.

Jar of Spices

This is one of the jars I will be putting the scapes into. Each jar contains the following:

  • 1/4 tsp. mustard seed,
  • 1/2 tsp. red pepper flakes,
  • 1/4 tsp/ coriander.

As the scapes are already curly, they can be twisted to put into the jars.

Note: For easier filling, you can blanch the scapes first. Some recipes recommend it.

twisted scapesFor some of the straighter ones, I find it easier if I tie them into a knot.

GE DIGITAL CAMERAAfter the twisted scapes have filled the outside, I add some strait pieces to the center of the jar.

GE DIGITAL CAMERANext I pour in the boiling brine. The brine is made from the following:

  • 3 cups of water
  • 2 3/4 cups of white vinegar (5% acidity)
  • 1/4 c pickling/canning salt

Ladle brine into jars, covering scapes and leaving about 1/4 inch of headspace. Remember to remove air bubbles, then cap.

GE DIGITAL CAMERAPut the scapes into a boiling water bath and process for 1o-12 minutes (if you blanched the scapes first, you can cut the processing time to 8-10 minutes).

Pickled Scapes!Voila! Pickled scapes! The longer they are in the jars without being opened, the more heat from the chilies will seep into the scapes.

We made over a dozen jars pint jars and 2 dozen half pints and sold them all in the first week! Next year I’ll make sure I get more scapes!

 

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About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on August 4, 2013, in Unique and tagged , , , . Bookmark the permalink. 1 Comment.

  1. Wow, we love how the scapes look once you are done pickling them! They sound pretty darned delicious, too.

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