As the season is ending, this is my last 2009 garlic scape post. I am having a hard time saying goodbye to my new friends, so I decided to pickle a jar in the hopes of immortalizing them – or at least preserving enough to last me until next June. I’m a first time pickler’ – and I really had no idea where to begin – so when I came upon a non-vinegar pickling brine from Michael Ruhlman’s book Charcuterie, the stage was set for this little experiment.
The scapes were pickled in a brine that had a 5% salt content (50 grams or 1/4 cup of kosher salt to 1 litre of water), along with some fresh tarragon and a tablespoon or so of a modified pickling spice recipe that is also included in the book. You could instead use a commercial pickling spice, or just make up your own using a combination of spices such as peppercorns, coriander seeds, mustard seeds, ginger, cloves, allspice, bay leaves, cinnamon sticks, etc. The key point here, though, is the magical 20:1 water to salt ratio of the brine itself. This provides a salt solution that is mild enough to allow the good bacteria to go about its business of creating the lactic acid necessary for a successful pickle, while at the same time strong enough to keep the “bad” bacteria away.
It would normally take about a week to pickle the scapes (or just about any other vegetable) if you kept them out on the counter (uncovered) during the fall, winter, or spring (at least in Vancouver). However, the recent warm days have presented somewhat of a challenge. According to Ruhlman, it is important to ensure that: (a) the pickles are completely submerged in the brine; and, (b) the room temperature is below 23 degrees Celsius. If not, you are clearing the way for the “bad” bacteria to take over. So, like an obsessed soccer/hockey mom/dad, I was constantly ferrying my pickles around the kitchen, from the counter, to the fridge, and back, while paying close attention to the long-term weather forecast, for the better part of two weeks. At this point, you should reboil boil and cool the brine in order to stop the fermentation process.
My newly pickled friends are now ready to enjoy. I tasted one last night. I would describe them as vividly green, lightly salted, mildly sour, and with a spicy, garlicky kick. In other words, a perfect accompaniment for the Classic Caesar. Last week was also the end of the BC Spot Prawn season. I picked some up for the Caesars, along with a few extra pounds to freeze for future use.
The Caesars did not disappoint.
And so, the time has come to say goodbye to both the mysterious & unwieldy garlic scape and the sweet king of prawns. Farewell, dear friends, and godspeed. I take a measure of comfort knowing that I will be enjoying your preserved goodness for some time to come.
Reading your post reminds me of the first time I saw Titanic. I just sat there after it was done contemplating life. It’s like the spot prawns are Leonardo Di Caprio, the garlic scapes, Kate Winslett, and you are the trumpet player on the deck. Even though the boat was going down, you kept on playing…you kept on playing.
Mr. Rovers, you are a brave soldier. Did the ceasar have your tears as one of the ingredients. Let me suggest a photo collage on the fireplace mantal. Maybe your first picture with the scapes, the stir fry you made. You know…the better times. Seeing them lay there in the brine…they look…so peaceful. Tell the kids that that scapes are now in brine heaven.
Saying goodbye is sometimes sweet sorrow. For all of you out there, grab your favorite ingredient and give it a snuggle. You never know when it’s gonna end.