Pickled Garlic Scapes
By Chatelaine
* PLUS 2 week refrigeration time
Photo, Erik Putz.
These delicately flavoured swan-necked greens can be found in farmer's markets and Asian or specialty grocery stores, from late spring through early summer.
Ingredients
-
400 g
garlic scapes
, ends trimmed
-
2 1/2 cups
cider
vinegar
-
1 cup
granulated
sugar
-
1/2 cup
water
-
1 tbsp
kosher
salt
-
1 tbsp
mixed
peppercorns
, crushed
-
1
Thai
chili
, thinly sliced (optional)
Instructions
- Coil garlic scapes inside 2 glass jars that can each hold 2 cups liquid, leaving 1-in. headspace.
- Combine vinegar, sugar, water, salt and peppercorns in a medium saucepan. Bring to a boil, stirring until sugar is dissolved.
- Pour hot mixture into jars, making sure it covers garlic scapes. Add chili, if using, then let stand for 5 min before screwing lids on. Let jars cool completely at room temperature. Refrigerate for at least 2 weeks before using. Scapes will then keep well for up to 1 month.
Kitchen Tip
- You can cut garlic scapes into long spears or bite-sized pieces.
- Serve these in a classic Caesar or chopped up in place of gherkins in potato salads or salads in general.
Nutrition (per ¼ cup)
- Calories
- 45,
- Protein
- 2 g,
- Carbohydrates
- 10 g,
- Fibre
- 1 g,
- Sodium
- 40 mg.
