We have been busy watching the garlic and deciding if we should harvest or leave in a bit longer. The garlic was planted back in October, 2010 and the following July is harvest time. Depending on the weather the garlic lets you know when it is ready to be harvested ... kinda. The leaves on the softneck garlic will start to yellow and die down first; the hardneck garlic usually a week or two later. When there are still 5-6 green leaves still remaining is the time to harvest. Some garlic we have harvested and some we still have remaining in the ground.
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
1/4 cup kosher salt
Fresh basil leaves
Chili flakes (optional)
Boil the water, vinegar and salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf and a pinch of the chili flakes and then the brine. Put on the lids, place in hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving for best flavor. Makes 5 pint jars.