Pickled Garlic Scapes
The curly cue factor makes for a real wow presentation when these show up on the relish tray! Delicious accompaniment to cheese and olives. And because they are long, they also make an awesome garnish for Bloody Mary’s!
Either leave scapes whole and curl them up, (trying not to bruise them), or trim into 2” pieces, then place in a pint jar.
Heat and stir 1 c. water, 1 c. apple cider vinegar, 1 Tbsp. salt, and 1 Tbsp. organic cane sugar together just until the sugar and salt have dissolved. Pour over the scapes and screw on lid. Allow to cool to room temperature, then refrigerate. Store for at about a week before eating to allow for flavors to blend. Taste a bite to see if you think they've pickled long enough.
Will keep for at least a month or two in the refrigerator.
Approx. ¼ tsp. each of mustard seeds, coriander seeds, peppercorns, maybe a bay leaf and a good pinch of red pepper flakes and fennel seeds. More and less of whatever spices you like most and least!
Recipe created or adapted by Liz Talley, Urban Graze
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