(Based on: www.foodiewithfamily.com/pickled-garlic-scapes-make-ahead-monday/) Makes 2 Pints
2 bunches Garlic Scapes
1 ½ C Apple Cider Vinegar
1 ½ C Water - 2 Tbs Kosher Salt
2 Tbs Sugar
Additional ingredients PER PINT:
1/2 tsp Black Peppercorns
1/2 tsp Mustard Seed
1/4 tsp Crushed Red Pepper Flakes - 1/4 tsp Coriander Seeds
4 Springs Fresh Dill
Coil each garlic scape and insert into a sterilized pint jar. When you have filled thejar to within 1/4 –inch of the top, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside. Bring the apple cider vinegar, water, salt, (and sugar) to a boil, stirring until all is dissolved. Pour the boiling brine over the garlic scapes. Use a sterile utensil to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it! The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator.