PREPARATION:

1. 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.)

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

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

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