Pickled Garlic Scapes
Thoroughly clean a half-litre preserving jar.
1 cup honey
1 cup white wine vinegar
1 1/2 cups garlic scapes (or more as needed).
Trim scapes, and cut into lengths of about 5 cm (2 inches). Pack into the preserving jar.
In a small pan, boil honey and vinegar together until honey is dissolved. Pour over the scapes in the jar.
Allow to cool for five minutes, and then cover the jar with the lid, and screw down the sealing ring.
Refrigerate for two or three days before using to allow the flavours to infuse.
Note that this method does not sterilise the jar, so the scapes should be used as pickles within a month or two.
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