Emeril's Sun 
Pickled Kale Stems and Garlic Scapes

Emeril's Sun 
Pickled Kale Stems and Garlic Scapes

Ingredients:
1 
medium
-sized 
bunch garlic scapes

2 
cups 
chopped 
kale 
stems

1 
tablespoon 
coriander 
seeds

1 
tablespoon 
black 
peppercorns

1
 tablespoon 
Kosher 
salt

4 
cups 
apple 
cider 
vinegar

2 
jalapenos, 
split 
lengthwise


Method:

In 
a 
large 
jar 
with 
a 
tight 
fitting 
lid, 
wind 
the 
garlic
 scapes 
around 
the 
inside
 of
 the
 jar
 so 
that 
they 
line
 the 
perimeter
 of 
the 
glass. 

Add 
the 
stems 
to 
the 
middle 
of 
the
 jar, 
then 
the 
coriander
 seeds,
 salt 
and 
pepper. 

Place 
the 
jalapenos 
in 
the 
jar 
and pour 
the 
apple
 cider
 vinegar
 over 
the 
top. 

Seal 
the 
jar 
and 
place 
in 
a 
sunny
 spot 
for 2 
hours. 

Serve 
the
 pickled
 vegetables 
immediately. (
Alternatively,
 if
 it's 
a
 cloudy 
day, allow the pickle to marinate overnight before serving.


)



Yield: 12 servings

Look for other ways to use those veggie stems, and try to use organic and local ingredients.

Learn more about sustainable food choices with our Eat Green Guide.

This recipe was featured in the Grilling with Emeril Episode of Emeril Green.