Pickled Garlic Scapes
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” — Alice May Brock
Very well said, isn’t it? It made me think the way my mom cooks. She mostly uses garlic only while preparing not-so-routine dishes. Quite obviously I didn’t grow up eating much garlic but now, first I pick a few garlic cloves and then I think of the other flavors to go into the dish. I still wonder how did I fell in love with ‘Garlic’ this much??!!!
I definitely fall in the category of ‘Garlic Lovers’ and it’s tough for me to cook any sort of curry or stew without it. And if it’s good for health, then why not? A perfect time of the year to dig into the details of garlic when you’re struggling to tackle these cold days!!! All you foodies must be familiar with ‘Garlic’ but have you seen a bunch of ‘Garlic Scapes’ ever? Something that looks quite similar to long beans… Yes, they grow up as a side from garlic plants but a bit milder than garlic in taste. This is how I used my bunch of Garlic Scapes :)
6-7 Garlic Scapes
2 tbsp Olive Oil
1/2 cup Water
1/4 cup Lemon Juice
1/4 tsp Mustard Seeds
10-12 Coriander Seeds
Salt, to taste
STEPS TO FOLLOW:
- Wash and trim garlic scapes and cut down into 1″ pieces.
- Take rest of all ingredients in a bowl and give it a nice whisk for around 2-3 mins.
- Add garlic scapes in a sterilized jar and pour the mixture over it.
- Put the lid on and keep it untouched for about a week.
- These pickled garlic scapes with rice dishes.