Tasty Pickled Asparagus

Pickled Asparagus Season Begins.

For the last few years now, Caesar has been my favourite beverage. I make a traditional easy ice with pickled asparagus as the stir stick and a nice pickled treat. This season local no spray Asparagus both green and white has become available and for me this is the time to get a few kilos. After inspection I break off the ends and vac seal and freeze for vegetable soup stock. I separate the fat and skinny ones taking the smaller more tender to use for dinner vegetable sides. The white is succulent and make a great asparagus flan or crepe. The rest I peel off the tuff skin and get them ready to do a quick steam blanche and ice chill. Just enough to make them slightly crisp.

Ingredients

30 asparagus spears trimmed

1/3 cup coarse salt

2 quarts cold water

2 cups distilled white vinegar

2/3 cup sugar

1 teaspoon coarse salt

1 teaspoon mustard seed

2 teaspoons dill weed

1 white onion sliced into rings

2 heads garlic separated into whole cloves and peeled (divided)

1/2 teaspoon chili pepper flakes or more depending

2 sprigs fresh dill and stems

Instructions

Trim the cut end of the asparagus spears.

Place asparagus in a large bowl with 1/3 cup salt, and cover with water. Let stand in salt water while preparing the brine.

In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic clove (peeled).

Bring brine mixture to a boil, and boil for one-two minute.

Turn down to a simmer.

Here’s a Quick Pickling recipe if you need a fix rather than paying 9 bucks for some store-bought Foster’s asparagus:

Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture

Simmer for 4-6 minutes until asparagus turns a dull shade of green.

Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.

Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.

Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.

Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.

 

Pickled Asparagus; Ingredients needed

30 asparagus spears trimmed
1/3 cup coarse salt
2 quarts cold water
2 cups distilled white vinegar
2/3 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
2 teaspoons dill weed and grated ginger
1 white spring onions sliced into rings
2 heads garlic separated into whole cloves and peeled (divided)
1/2 teaspoon chili pepper flakes
2 sprigs fresh dill
Instructions
Trim the cut end of the asparagus spears.
Place asparagus in a large bowl with 1/3 cup salt, and cover with water. Let stand in salt water while preparing the brine.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic cloves (peeled).
Bring brine mixture to a boil, and boil for one-two minute.
Turn down to a simmer.
Quick Pickling:
Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture
Simmer for 4-6 minutes until asparagus turns a dull shade of green.
Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.
Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.
Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.
Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.