We cut several hundred a few weeks ago from the Russian Red. Those were made in garlic scape pesto...25 - 8oz jars that are in the deep freezer. I used this recipe cooking.nytimes.com/recipes/1015301-garlic-scape-pesto this year but tweaked it a bit using a combination of crushed walnuts and roasted sunflower seeds. That stuff is awesome on garlic bread! Wife spread some onto crescent rolls before rolling them, also very good! With so much on hand...we need to get creative!
Still have several hundred of the Martins Heirloom to look forward to for more. Never thought of pickling them...could you post your directions