Enka:ri Farm

For that quick garlic fix from the fridge all year

No need to use any canning methods when you’ll probably want to crack into these in a couple weeks. So here’s the refrigerator pickle recipe for this ephemeral late spring treat.

Ingredients:

15-20 garlic scapes
2.5cups water
2.5cups apple cider vinegar
1tbsp whole peppercorns
1tbsp cane sugar
1tsp salt

Simple Steps:
1. Chop the flappy ends off the scapes (save them for another dish, they’re still garlic!) and chop the scapes into 1-2″ chunks. Load these into a clean glass canning jar, along with the peppercorns.

2. Heat the water and apple cider vinegar in a saucepan, just till warm enough to dissolve sugar and salt. Add the sugar and salt and stir to dissolve. Play the song Dissolve by Absofacto and NITESHIFT and sing along or swing your hips.
3. Pour this liquid into the jar. Make sure it covers the scapes. Seal it up, let it cool, then stick it in the fridge.

When I noticed the scapes starting to form this month, I realized I still had some of last year’s pickled scapes in the fridge. We do live a life of garlic abundance… so I thought I better use those up and make a new batch. People say the pickled scapes will last about 6 months – these were still crunchy and amazing a year out! Perfect over a bowl of linguine.

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