Asian Pickled Garlic Scapes
- Total Time
Serve with scrambled eggs, on top of bruschetta, in summery salads, alongside almost anything off the grill or as an appetizer before dinner.
rice vinegar1 ½ cup(s), unseasoned
table salt1 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 anise1 tsp, (1 pod)
bay leaf1 leaf/leaves
fresh garlic scapes15 medium, cut into 3-inch pieces
- 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. 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. 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