Preserve this seasonal delicacy and enjoy all year round. Tangy and crunchy, pickled garlic scapes are great as a topping on a burger or sandwich, or added to stews and salads.

INGREDIENTS:

200g Elephant Garlic Scapes

1 cup apple cider vinegar

1 cup water

1 tbs salt

1 tbs sugar

½ tsp peppercorns

½ tsp mustard seeds

METHOD:

Peel outer skin off scape head, then chop scapes to desired size.

Place in a clean, wide-mouthed jar, along with mustard seeds and peppercorns.

Heat water and apple cider vinegar with salt and sugar, bringing to the boil.

Pour over scapes, allow to cool and then lid and refrigerate for 2 weeks before consuming.

Once opened eat within 1 month.