Pickled garlic scapes

Pickled garlic scapes

By
From
Deep South
Makes
5–6 x 450g jars
Photographer
Andy Sewell

The scape is the f lower head of the plant. For best results, pick the bolted ramson stems while still tender. They are great chopped into an egg or potato salad for a garlicky punch.

Ingredients

Quantity Ingredient
1kg scapes
240ml water
480ml cider vinegar
200g caster sugar

Method

  1. Wash the scapes and drain well. Trim both ends, losing the bud at the top, then cut the scapes into lengths that will fit into your sterilised jars.
  2. Bring the water, vinegar and sugar to the boil, stirring to dissolve the sugar. Pour this mixture over the scapes and seal the jars. Leave to mature in the fridge for 2–3 days, then store in a cool, dry place. They should keep for 6–9 months.
Tags:
American
Southern cooking
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