Garlic Scapes Pickle, Pour the Hot Brine Directly to Keep the Crunch

Steps

1. 1

   Remove the seed pod from the garlic scapes, cut into 5cm pieces, and wash.

2. 2

   Add salt 1T to plenty of boiling water, add the garlic scapes, and blanch for 30 seconds.

3. 3

   Quickly rinse the blanched garlic scapes in cold water and drain in a strainer.

4. 4

   Prepare the cheongyang chili peppers and onion into bite-sized pieces.

5. 5

   Add water 400ml and dark soy sauce 400ml to a pot, bring to a boil, reduce heat, add sugar 1/2 cup, vinegar 1 cup, and plum extract 1/2 cup, and stir until the sugar dissolves.

6. 6

   Place garlic scapes, onion, and chili peppers in a jar and pour the hot brine over them.

7. 7

   Close the lid, leave at room temperature for half a day, then refrigerate.