In this New York City heat, I've been dreaming of stowing away to the country on a farm truck at the Union Square Greenmarket, like some lucky little Pixar character. Instead, I spent an evening standing over a boiling canner while my husband tried to pickle me with mojitos.
Dangle these pickled garlic scapes in cocktails, chop them up in lieu of capers in salsa verde, or serve them alongside grilled meats.
1 qt. white vinegar
1 cup water
6 Tbs. kosher salt
2 bunches garlic scapes
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. peppercorns
1 bay leaf
1. Wash scapes and trim ends. Line up a handful of scapes and wrap around your wrist, knotting the tops through the opening. This should yield two or three knotted groups of scapes, which will help you wrangle them into a sterilized quart jar.
2. Boil vinegar, water and salt for five minutes, then keep warm.
3. Add scape bundles and spices to the jar, then pour hot liquid over to within 1/2 inch of the top. Wipe rim clean and seal with a new lid.
4. Process in a hot water canner for 10 minutes, or refrigerate for a few months. Scapes will be perfectly pickled within three weeks.