looking over the blog, I realized I'm doing you a huge disservice - there isn't a single pickle recipe! as a huge pickle fan, I need to correct this right away.
pickling, which has been around for 4000 years (ever since someone in India discovered that cucumbers soaked and fermented in vinegar is incredible) is one of the most fascinating techniques in the kitchen arsenal. somehow you mix up vinegar and salt, maybe some sugar, and whatever you wish to preserve and bang - you've got something crunchy and acidic, made to last for weeks and no longer days.
the process' high amounts of acid result in an incredibly low pH, one sufficiently low enough to kill most bacteria, which is what lengthens the shelf life (and makes it so deliciously addictive). the resultant flavor will be driven by not only the ingredients but can be affected by the temperature at which it's kept as well as the amount of oxygen allowed into the container. keeping the temperature low is critical to the development of this pickle (and most of my favorites) as this is the environment in which Leuconostoc mesenteroides, a microorganism with a complex and nuanced set of flavors, dominates.
these garlic scapes make an ideal pickle - they are crunchy and green-tasting with a garlicky nuance, making them something like a pickled garlic green bean. the snap to them makes them an incredibly addictive snack!
1/2 lb. garlic scapes - cut into 1 - 2" inch strips
1/2 white onion - thinly sliced
1 cup apple cider vinegar
1 cup water
1 tbsp pickling spice
1 tbsp salt
combine vinegar, water, pickling spice and salt in a large saucepan and bring to a boil. place the garlic scapes in a sealable glass container (such as a ball jar). once boiling, remove from heat and pour into the jar. seal and refrigerate for at least one week.