Garlic scapes are the flower of the hardneck garlic. As farmers, we remove them from the plant in order for the garlic to spend its energy in bulb development. If you are one of those fortunate enough to find garlic scapes at your local farmers market, or grow hardneck garlic yourself, don’t miss out on their culinary diversity. Anything from potato salad, scrambled eggs, and pesto; you can use these little gems as you would garlic cloves. Although milder in flavor, they add a pleasant texture and kick to many recipes.
Today we will focus on pickling them. They are an unexpected treat. I prefer to make them as a refrigerator pickle.You can whip them up in no time, and will keep for 3 weeks in your refrigerator. Give them 2-4 days to absorb the flavor of the brine, and you will wonder why you haven’t tried these tangy morsels.
INGREDIENTS:
3-4 bundles garlic scapes
1.5 cups seasoned rice vinegar
1/2 cup water
1/3 cup white wine vinegar
1/2 cup sugar
1 tablespoon Kosher salt
4 cloves garlic diced
1/2 bunch fresh dill
1/4 teaspoon each of the following: cumin seed, fennel seed, dill seed and mustard seed
1/4 teaspoon crushed red pepper flakes
INSTRUCTIONS:
Wash scapes and remove the white flower (these are tough)
In a medium saucepan over medium-high heat, add the rice vinegar, water, white wine vinegar, sugar and salt to pot. Stir until the sugar and salt dissolve. Add the garlic and seeds/spices to the pot and remove brine from heat.
Layer scapes and dill sprigs in a half or full wide mouth pint jar. Twist them around the inside of jar, while gently pushing them in until you have 1/2 inch head space from the top.
Pour brine over scapes until they are covered. Spoon out seeds to divide them between jars. Cover and refrigerate 2-4 days. ENJOY!!!
“There are five elements: earth, air, fire, water and garlic.” Louis Diat
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