This dill pickle is a delicious way to preserve the abundance of garlic stalks in the spring.
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Preserving pickled garlic stalks
Serious Mealtimes / Marisa McClellan
For much of my life I had no idea that garlic scapes existed like so many of the vegetables that are now part of my daily pickling routine. My parents used garlic regularly but the fact that hardneck garlic plants produced curly green growth in early spring was completely unknown to us back then.
It wasn’t until I joined a CSA in my mid-20s that garlic scapes made their way onto my plate. I started chopping them up and using them in place of garlic cloves in sauteed vegetables. I quickly became excited about the idea of turning them into a very sharp vibrant green pesto (it’s a delicious way to use them and I make a point of grinding stalks into pesto for the freezer every spring).
