Spicy pickled asparagus

image from farm4.static.flickr.com

For this recipe, you’ll need about 2 lbs asparagus, sliced onions and garlic, and some fresh
dill fronds. It makes approximately 2 quarts of pickles. You can easily double or triple this recipe as well!

Brine:
– 3 cups water
– 3 cups vinegar
– 3 tbsp kosher salt
– 2 tbsp dill seed
– 1 tbsp black peppercorns
– 1 tsp chile flakes
– 1 tsp coriander (optional)
– 1 tsp black mustard seeds (optional)

1. Sterilize 2 quart canning jars,lids & rings. Keep warm & clean.

2. Rinse asparagus and cut to fit jars. (Save ends for soup!)

3. Blanch the asparagus for 10 seconds in boiling water and place into ice water immediately to stop the cooking, then drain.

4. Into a pan place vinegar, water and spices. Place on high heat and bring to a boil for 5 minutes.

5. Place asparagus, a couple of dill fronds, a couple of onion slices, and a few pieces of garlic into each jar. The asparagus shrinks a bit when you cook it, so you’ll be able to fit more into a jar than you originally think. I used a butter knife to squeeze the aspargus in the jar to make room for more pieces.

6. Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to
release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten.

7. Let cool for a few hours, then store in the refrigerator. Ready to eat in 2 days!

image from farm3.static.flickr.com

 

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