Our Produce Dept just received some gorgeous Leek Scapes from Gathering Together Farms! Scapes are the springtime flower stalks of the plants, they’re only available for a short time but you can pickle them to enjoy for a little bit longer. We found this tasty recipe at nashsorganicproduce.com
- 1/2 cup seasoned rice vinegar
- Small splash fish sauce optional!
- juice of 1 lime
- 1 leek, white part only, thinly sliced can substitute shallot
- 1/2-1 whole chili pepper, sliced
- 1 clove garlic, thinly sliced
- 1 tablespoon cilantro, chopped
- 1/4 teaspoon salt
- 2 leek scapes, sliced thinly on the diagonal can substitute garlic scares
- 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.
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2 thoughts on “Pickled Leek Scapes”
I made some and they taste great, but how do you use them? They are so small that I don’t know where to use them. Should I be using them like pickle relish. Do you stir them into scrambled eggs? What do I do with them?
I didn’t use the tip of the scape. Should I have sliced it into the mix too?
How do I use leek scapes?