The strawberries were not ready to be picked yet, so on Monday night we picked up a second bucket of asparagus. We have been sharing with friends and co-workers but there is still an abundance of asparagus left over. I wanted to try a pickling recipe and found this one. It should be delicious paired with a Bloody Mary. I am going to make a few jars of the pickled asparagus and serve it for a summertime brunch!
Pickled Asparagus
Makes three 12 oz jars
3 bunches of asparagus, trimmed to fit jars
Makes three 12 oz jars
3 bunches of asparagus, trimmed to fit jars
3 c water
3 c white vinegar
2 T kosher salt
4 T pickling spices
1 T crushed red pepper flakes
3 garlic cloves, peeled and left whole
One lemon zested into long strips
3 c white vinegar
2 T kosher salt
4 T pickling spices
1 T crushed red pepper flakes
3 garlic cloves, peeled and left whole
One lemon zested into long strips
Trim the asparagus to fit the jars. Reserve the trimmings.
Get your boiling water bath going, and a pan of rings and lids simmering.
Soak the asparagus in ice water for 20 minutes, to loosen any dirt.
Make the brine - In a 3 quart saucepan, heat the water, vinegar, spices and pepper flakes to a boil.
Drain the asparagus and gather a bunch in your hand. Loop the lemon rind around the asparagus so it will be seen in the jar.. Pack the jars tight. I like the spears pointing up, but have no specific reasoning for doing it that way. The top of the asparagus should not come above the jar’s rim. Tuck one garlic clove in each jar.
Pour the hot brine over the asparagus to within 1/4″ of the top. Wipe the rims and cover with a clean, heated lid and ring.
Refrigerate or process in a boiling water bath for 10 minutes. Let the pickles do their thing for 24 hours before sampling.
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