Asian Pickled Garlic Scapes

1
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
9
Difficulty
Easy
Serve with scrambled eggs, on top of bruschetta, in summery salads, alongside almost anything off the grill or as an appetizer before dinner.

Ingredients

rice vinegar

1½ cup(s), unseasoned

table salt

1 Tbsp

sugar

1 Tbsp

sun-dried hot chile pepper(s)

1 item(s), small, such as chile de arbol

cinnamon stick(s)

1 item(s), 4-inch

star anise

1 tsp, (1 pod)

bay leaf

1 leaf/leaves

fresh garlic scapes

15 medium, cut into 3-inch pieces

Instructions

  1. 1. Stir vinegar, salt, sugar, chili, cinnamon stick, star anise pod and bay leaf in a medium saucepan; set over high heat and bring to a boil.
  2. 2. Add garlic scapes. Cook 1 minute, timing it from the second scapes hit the hot liquid (not from when the mixture comes back to a boil).
  3. 3. Remove from heat and cool to room temperature, about 1 hour. Transfer to a large glass jar or a nonreactive bowl; cover and refrigerate 2 days. Serve by skewering them out of the liquid, leaving it behind. Serving size: 5 pieces

Notes

Look for firm, snappy garlic scapes without any squishy or brown bits. Once you’ve got them home, here’s an easy way to turn them into pickles without the trouble of home canning. Stored n the vinegar, the scapes can be kept in the fridge for up to 2 weeks, becoming better as they pick up more of the flavors of the spices. Like this recipe? Share it! (The icons at the top make it easy.)

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