Pick a pack of pickled… scapes?
Garlic scapes are the long, curly green shoots that emerge from the garlic bulb in the early summer months. While they may be less well-known than the garlic bulb itself, these scapes are a versatile and flavorful ingredient that can be used in a variety of dishes. With a slightly milder flavor than garlic cloves, garlic scapes can be chopped up and added to salads, soups, and stir-fries for an extra pop of garlicky goodness. They can also be grilled, roasted, or sautéed on their own as a tasty side dish or topping. In addition to their culinary uses, garlic scapes are also a rich source of vitamins and antioxidants, making them a healthy and nutritious addition to any diet.
One of my favorite ways to use scapes as an ingredient and preserve my harvest longer term is to pickle them. Pickled garlic scapes make an excellent garnish on a Ceasar, or a Bloody Mary.
Ingredients:
1 lb garlic scapes
2 cups white vinegar
2 cups water
2 tbsp sugar
1 tbsp salt
2 tsp whole black peppercorns
2 tsp red pepper flakes
4-6 cloves garlic, peeled
Instructions:
Rinse the garlic scapes thoroughly and trim off the ends. Cut the scapes into 4- to 6-inch lengths.
In a saucepan, combine the vinegar, water, sugar, salt, black peppercorns, and red pepper flakes. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Once the brine has come to a boil, remove it from the heat and let it cool for a few minutes.
In clean, sterilized jars, pack the garlic scapes and garlic cloves tightly. Pour the brine over the garlic scapes, leaving about 1/2 inch of headspace at the top of the jar.
Tap the jars gently to remove any air bubbles, then seal the jars tightly.
Let the jars cool to room temperature, then store them in the refrigerator. The pickled garlic scapes will be ready to eat after about 48 hours, but they will continue to develop flavor over time.
