Melissa King Instagram – Picked up some garlic scapes from the farmers market yesterday. These beautiful long, curvy stems pop up during a small window of time around late spring/early summer and have a mildly garlicy, oniony, sweet scalliony flavor. I’m quick pickling some so I can enjoy them over the next few months. My quick pickle brine: 2 cups unseasoned rice vinegar 1½ cups sugar 2 teaspoons kosher salt 2 x 1-inch knob ginger, peeled and thinly sliced 2 garlic cloves, peeled and lightly smashed Chili pods and other spices, optional Bring brine and aromatics to a rapid boil, and pour over 2 cups of cut scapes (or other vegetables). Allow to cool before refrigerating. Store for several months. Music: @thebeachesband – T-shirt