Pickled Garlic Scapes
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
¼ cup kosher salt
Fresh Basil Leaves
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf, a pinch of chili flakes (depending on your spice tolerance) and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor.
I adapted the recipe from EverGreen Farms. With one bunch of scape I made 2 8 oz. jars and have an abundance of pickling liquid left ready and waiting for more scapes.