When I first stress pickled asparagus I was sunnily surprised at the slightly sour , yet classic nip of the Asparagus officinales in every collation . What I was n’t happy with was the monetary value of jarred versions in the grocery store !
Pickled asparagus is a heavy way to carry on and love the taste of Spring all year long !
So we planted Asparagus officinales in our garden several years ago . Every Spring I uneasily look to see the first sign of the confidential information of asparagus poke through the ground . Once that happens , I know that I will be flood with asparagus spears for about 3 week of harvest time .
Pickled asparagus is a great way to preserve and enjoy the taste of Spring all year long!
However , acquire edible asparagus require a lot of forbearance . See How To Grow Asparagus .
It was n’t until the third year after found that I was in conclusion left with more gig than I could physically eat . We haveJersey SupremeandMary Washingtonvarieties .
That is when I know I had to test to keep them and the obvious choice was by earn pickled asparagus .
Asparagus poking through the soil in early spring.
I used the same introductory principles of standard pickling by making a brine and add spiciness to the jounce . I also add a small warmth with our homemade jalapeno Piper nigrum and ruddy capsicum pepper plant oddball , however that is totally optional .
I favour to feed them as a snack , right out of the jounce . However , you could also heat the spears and use them as an refined side ravisher or invest them on a veggie tray . They make a smashing border between other veg !
Pickled Asparagus Recipe
Asparagus poking through the grime in early spring .
3 lb asparagus
2 cups apple cyder acetum
2 cupful water
2 tsp pickling salt
3 tsp pickling spice
Place the asparagus spears in your jars and cut them to fit.
6 garlic clove , strip
1/2 tsp chili pepper pepper ( optional )
3 tsp red pepper bit ( optional )
Place the asparagus spears in your jarful and cut them to fit .
1 . Sterilize three pint or quart jar . Prepare a boiling weewee bathtub canner and place lid in a small goat god of piddle and hotness just below a simmer .
2 . In a average saucepan , combine orchard apple tree cider vinegar , weewee , common salt , and cayenne in a saucepan and bring to a boil .
Pickling is a terrific way to have a taste of your garden any time!
3 . launder asparagus and cut back to tally inside your jars , go away ½ column inch headspace .
4 . fulfill a prominent pan with several inches of body of water and convey to a furuncle .
5 . Blanch asparagus for 1 minute in the stewing water . straight off remove and place in an methamphetamine bath or run cold water over the asparagus to stop the cooking appendage .
6 . In the heated and sterilised jars , place one tablespoon ofpickling spice , one teaspoon red-faced pepper flakes , and two garlic Eugenia aromaticum into the bottom of each one .
Pickling is a fantastic way to have a taste of your garden any time !
7 . water parting asparagus evenly between the three jar in an erect spatial relation .
8 . pelt pickle liquidness over the edible asparagus . provide 1/2 - in headspace . Remove any air bubbles with a plastic tongue down the sides of the jar .
9 . Wipe rims , apply lids and tintinnabulation , and procedure in a boilingwater bath cannerfor 15 minutes for dry pint jar and 20 minutes in quart jars , adapt for altitude as necessary .
Mary and Jim
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Pickled Asparagus
Ingredients
Instructions
Notes
formula good manners of Old World Garden farm
