Scapes are the flowering stalks of the leek plant and can be eaten like asparagus — or pickled!
Yields half a pint. Recipe can be doubled or quadrupled.
1/2 cup seasoned rice vinegar
Small splash of fish sauce (optional)
Juice of 1 lime
1 leek, thinly sliced, or 1 shallot, sliced
1/2-1 whole hot chili pepper, sliced
1 clove garlic, thinly sliced
1 tablespoon chopped cilantro
1/4 teaspoon salt
2 leek scapes, sliced thinly on the diagonal, or use 4-5 garlic scapes
Combine all but the sliced scapes in a small saucepan over medium heat and bring to a simmer. Add the scapes and return to a simmer, then remove from heat and allow to steep for 20 minutes.
Pour everything into a clean half-pint jar, tightly seal it, and give it a good shake to make sure all the aromatics in the brine are well distributed. Refrigerate for at least 24 hours to allow the flavors to develop.
Pickled scapes go great with sweet and sour pork chops!