A quick post.
SO GOOD. A few months ago I began a fermentation of jalapeño peppers, just cut in half, with some garlic– you know, salty brine etc. etc. etc. Impulsively I added some garlic scapes, the stalk with the unblossomed flower head that you take off your garlic so energy stays in the bulb. I enjoyed making spirals of the long stalks, laying them in the jar, kept them under the surface of the water with a glass weight, and then, truth be told, forgot about that jar.
Well the Jalapeño-infused Scape is one of the most delicious, mildly hot, surprising crazy pickle I’ve had!
And so fun to eat, or rather, to gobble as it descends a bit, centimetre by centimetre, like a snake, which of course when long it looks like. Here’s just a fragment in a horse-shoe shape to show you, and actually, to remind myself in the future to make this again.
REALLY EASY, REALLY DELICIOUS.
Kitchen Counter Culture 