Sunday, March 16, 2014

Pickled Asparagus


Since the Asparagus season is so short, I love to buy some and put it up, either by freezing or pickling some.  This is a small batch recipe only making 2-16 oz. jars, but can easily be doubled if desired.

2-16-ounce jars (with new lids and seals)
3 pounds of asparagus, washed and trimmed to fit your jars
1 ½ cup white vinegar
1 ½ cup water
1 tsp. dill weed
1 tsp. peppercorns
1 tsp. mustard seeds
2 tbsp pickling salt
2 large cloves garlic, peeled
1 tsp. red pepper flakes

Combine the vinegar, water and salt in a saucepan and bring to a boil.  

Divide the dill weed, peppercorns, mustard seeds, garlic and red pepper flakes between the two jars. 

Pack the asparagus into the jars over the spices, leaving ¼-inch head-space. 

Pour the liquid over the asparagus, and tap the jars to remove any air bubbles. Wipe rims with a damp cloth, apply the lids and rings, and process in a boiling water bath for 15 minutes. 

Remove from jars from water onto a towel, and allow to cool completely. Once cool, remove the rings and check the seals. Sealed jars can be stored in a cool, dark place for up to one year.

How to use:  Serve on an assorted pickle tray;  spread cream cheese on thinly sliced ham, place one or two spears on top and roll up for easy appetizer; heat slightly with a little olive oil and serve on top of toasted french bread slices with tomatoes and onions as bruschetta; use on a Caprese salad with fresh tomatoes, mozzarella, and basil

Note - Save all the cut ends to make an Asparagus Soup Base to be used for Creamy Asparagus Soup!


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