This is from a yummy new cookbook: Onions Etcetera
Dilly Garlic Scapes
When scapes are abundant, preserve them like green beans - in a brine flavored with plenty of fresh dill and hot pepper flakes. Nibble on them with cheese & crackers, or chop them for salads or soups. They are also fantastic as garnish for Bloody Marys.
Ingredients
- 2 T kosher salt
- 3 C room temperature water
- 6 fresh dill sprigs include the flowering heads, if you have them
- 1 - 1 1/2 t crushed red pepper flakes
- 1/2 t black peppercorns
- 8 oz garlic scapes trimmed
Instructions
- Stir the salt into the water until dissolved, set aside
- Place dill, red pepper flakes, peppercorns into clean glass quart jar
- Trim the scapes and pack them into the jar
- Fill the jar with the brine solution, stopping 1" from the top of the jar
- Fill a resealable plastic bag with water and seal; set on top of the scapes, to keep them submerged in the brine
- Set the jar aside in a cool room temperature spot for 7-10 days
- After 7 days, taste a scape. If it tastes ripe enough for your liking, seal the jar and transfer it to the refrigerator, or continue to let it ferment longer (they will get tangier)
- Refrigerated, the dilly scapes will keep several months.
Notes
Adapted from Onions Etcetera
