Asian pickled garlic scapes
1½ cup(s), unseasoned
Sun-dried hot chile pepper(s)
1 item(s), small, such as chile de arbol
1 item(s), 4-inch
1 tsp, (1 pod)
Fresh garlic scapes
15 medium, cut into 3-inch pieces
- 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.
- 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).
- 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