Top | Linda Ziedrich

Quick-Pickled Leek Scapes

(recipe, Linda Ziedrich)

primary-image, l


  1. 6 oz. leek tops, clipped about 6 inches below the bud
  2. 1 garlic clove, sliced
  3. ½ tsp. pink peppercorns, crushed
  4. 1 tarragon sprig
  5. ⅔ cup white wine vinegar
  6. 1⅓ cups water
  7. 2 tsp. pickling salt


  1. Bring a wide pan of water to a boil, and blanch the scapes for 2 minutes. Rinse them immediately in cold water, and drain them well. Then curl them into a jar.
  2. Heat the vinegar, water, and salt just to a boil, and pour the liquid over the scapes. Once the jar has cooled, store it in the refrigerator. The scapes will be ready to eat within a day.