Pickled Garlic Scapes
The original recipe is for asparagus, but the authors recommended it for garlic scapes, as well.
Ingredients
- garlic scapes - enough to fill quart jar
- 1 t black peppercorns
- 1/2 t chile pepper flakes
- 1 bay leaf
- 3-4 dried chiles cayenne for heat/sweet for pretty
- 1 grape leaf optional
- 2-3 c cucumber brine recipe follows
Instructions
- Put the peppercorns, pepper flakes, and bay leaf in the bottom of a 1-quart jar
- Rinse and trim scapes to fit standing in the jar (5" is about right to leave room for the brine to cover them)
- Wedge the chiles in between the scapes, and lay the grape leaf (if using) on top
- Pour in enough brine to fully cover
- if the scapes are tightly packed, then no weight is usually required
- cover loosely
- Set aside on a baking sheet to ferment - out of direct sunlight & cool - for 5-8 days
- During fermentation period, monitor the brine level, topping off if needed. Scum on top that forms is generally harmless, but this book shows an appendix of different types of scum, and whether they are harmful or not.
- The pickles are ready when they are dull olive green and the brine is cloudy; they should be softened, but not mushy, and have a pickle-y but not vinegar-y flavor
- Store in jars, lids tightened, in the fridge for 12-months...flavor intensifies over time
Notes
Cucumber Brine:
3/4 c unrefined sea salt
1 gal unchlorinated water Adapted from Fermented Vegetables
3/4 c unrefined sea salt
1 gal unchlorinated water Adapted from Fermented Vegetables