Garlic scapes are the stem of the garlic flower. In late June or early July, they are harvested to help the garlic grow under ground and not put energy into making a flower. They are a delicious by-product of growing garlic and my favorite way to use them is pickled. I keep them all winter and chop them small to top dishes that need a little acidic lift - grain salads, cheesy gratins, tuna salad, egg salad…you get the picture.

They are easy to make and if you don’t grow garlic yourself, we have some to sell right here. Order by midnight Wednesday for pick up Friday.

PICKLED GARLIC SCAPES

Snip or cut off the tip of the scape (the pointy bit) and discard it.
Fill a quart jar(s) with curled up scapes. Add 4 tsp salt and 3 tsp sugar to each jar. Add a hot pepper, dried or fresh (optional)
Heat up a mixture of 1 part vinegar, 1 part water to a boil (enough to fill the amount of jars you have filled with scapes).
Pour the hot mixture into each jar to ½” from the top. Screw the lid on.

Let cool, and keep refrigerated for up to 6 months. These taste best after about a week. You can also keep these shelf stable by sterilizing your jars first and then finish the sealed jars in a hot water bath according to the specifics of your jar manufacturer