Top | Linda Ziedrich
Quick-Pickled Leek Scapes
(recipe, Linda Ziedrich)
- 6 oz. leek tops, clipped about 6 inches below the bud
- 1 garlic clove, sliced
- ½ tsp. pink peppercorns, crushed
- 1 tarragon sprig
- ⅔ cup white wine vinegar
- 1⅓ cups water
- 2 tsp. pickling salt
- 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.
- 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.