Brine-pickled garlic scapes, a near-perfect example of waste-not, want-not thinking, makes excellent use of a seemingly obscure food – one cherished only by gardeners and only the most enthusiastic of farmers market goers: the humble garlic scape.
pickled garlic scape recipe
- 2 teaspoons finely ground real salt
- 1 quart garlic scapes
- Stir sea salt into one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
- Pack your crock full of trimmed garlic scapes.
- Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine.
- Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you.
- Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.