Pickled Garlic Scapes (refrigerator method)

I realize that the season for garlic scapes is probably done (they are normally in season in May or early June here in Michigan). However, I was still getting them in July from my CSA so I ended up making this batch and it was just now ready. If you happen to find some garlic scapes still around, I can now recommend this recipe! You might also experiment with pickling other random vegetables. Pickling: Not just for cucumbers any more!

This recipe is from The Grange Kitchen & Bar in Ann Arbor, Michigan. I doubled the recipe and after 5 weeks it was perfect.

Grange Kitchen and Bar’s Pickled Garlic Scapes

Ingredients:

• 1 quart water
• 1 quart white wine vinegar
• 1 cup sugar
• 2 tablespoon salt
• 2 bay leaves
• 1 teaspoon each peppercorns, coriander seeds, mustard seeds, fennel seeds
• 2 sprigs fresh thyme
• 4 dried cayenne peppers (my addition; I put one in each pint jar)
• 1 pound garlic scapes, washed, cut into 2 inch lengths or just coiled up whole scapes, which are great to pull out and put in a sandwich

Directions:

Bring everything but scapes to a boil, simmer 15 minutes, pour over scapes. Cool and store in the fridge for as long as they last. This makes approximately 4 pints or 2 quarts.

The Verdict: DELICIOUS! Surprisingly, the flavor is really good and not overwhelmingly garlicky.