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Kate Winslow & Guy Ambrosino

Dilly Garlic Scapes

When scapes are abundant, preserve them like green beans - in a brine flavored with plenty of fresh dill and hot pepper flakes. Nibble on them with cheese & crackers, or chop them for salads or soups. They are also fantastic as garnish for Bloody Marys.
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Ingredients Method Notes

Ingredients
  

  • 2 T kosher salt
  • 3 C room temperature water
  • 6 fresh dill sprigs include the flowering heads, if you have them
  • 1 - 1 1/2 t crushed red pepper flakes
  • 1/2 t black peppercorns
  • 8 oz garlic scapes trimmed

Method
 

  1. Stir the salt into the water until dissolved, set aside
  2. Place dill, red pepper flakes, peppercorns into clean glass quart jar
  3. Trim the scapes and pack them into the jar
  4. Fill the jar with the brine solution, stopping 1" from the top of the jar
  5. Fill a resealable plastic bag with water and seal; set on top of the scapes, to keep them submerged in the brine
  6. Set the jar aside in a cool room temperature spot for 7-10 days
  7. After 7 days, taste a scape. If it tastes ripe enough for your liking, seal the jar and transfer it to the refrigerator, or continue to let it ferment longer (they will get tangier)
  8. Refrigerated, the dilly scapes will keep several months.

Notes

Adapted from Onions Etcetera