Asian Pickled Garlic Scapes
Use these crunchy pickles as an addition to asian inspired salads, sandwiches or chopped fine as an ingredient in a sweet and sour relish!
1/2 cups unseasoned rice vinegar
1 1/2 cups sugar
3 tbsp kosher salt
1/2 stick cinnamon
2 pieces star anise
1 tsp white peppercorns
1 tsp szechewan peppercorns
1 lb fresh garlic scapes
4 whole fresh thai chilies slightly crushed
Cut the scapes into managable pieces and pack into sterilized mason jars. Bring the remaining ingredients to a boil stirring to dissolve the sugar and salt. Pour the hot brine and spices over the scapes. Lid and cool the jars. Refrigerate for 1 week before using.
These pickles will store for months in the fridge. Alternatively you can water process the jars to keep them in a dark pantry.