Time + Patience = Perfect pickles

Not quite winter, not quite spring, the fields are still quiet in March, but in our Qualicum kitchen and warehouse there’s still plenty of action behind the scenes.

Last June, when garlic scapes were bright and curling in the local farm fields, we trimmed, packed, and preserved them at their peak. Since then, they’ve been resting — slowly deepening in flavour.

And now? They’re ready!

While fresh scapes won’t appear until early summer, these jars have had months to develop complexity — something you simply can’t rush. This is small-batch preserving at its best.

Tangy, twirly and downright delicious, garlic scapes bring a unique flair to the pickle party! Pickling mellows the bite of raw garlic, resulting in a crunchy pickle that’s full of flavour. 

Here are a few ways we love to use pickled scapes:

• Chop them up for a delicious addition to salads of all kinds - from egg and tuna to potato and pasta salads

• Stir them into tartar sauce or a creamy dip for a briny touch.

• Toss them into scrambled eggs or a frittata.

• Try them in this simple compound butter - wonderful melted over vegetables and fish, or stirred into mashed potatoes.

• Use the whole scape as a fun flourish atop a sandwich or burger, as a cocktail garnish, or to elevate charcuterie boards or individual ‘jarcuteries.’

• And simply enjoy them as a snack straight out of the jar - so snappy & satisfying!