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Quick-Pickled Leek Scapes

By , from the Linda Ziedrich collection

Ingredients

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

Steps

  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.

Related post: Pickling leek tops

This content is from the Linda Ziedrich collection.

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