Wednesday, March 19, 2014

Asparagus Pickles

Asparagus Pickles
Asparagus are a veggie I associate with spring.  It could be, growing up we usually had asparagus for Easter.  Asparagus are one of my favorites.  I love them when they are tender with just a hint of crispness to them.  I can eat them baked, sauteed, in pasta dishes, or my new favorite pickled.  Yes, I am a new fan of Asparagus Pickles.


I found a wonderful recipe for "Asparagus Pickles" in the March 2014 issue of  "Southern Living" magazine.  It was love at first bite with these delicious asparagus spears.   Begin by trimming the bottoms of the asparagus so they will fit into a quart canning jar.   To the sterilized jars add some, kosher salt, black peppercorns, mustard seeds, garlic, and fresh tarragon sprigs.  The asparagus are then put into the canning jars with the salt and spices.

In a small sauce pan, bring some vinegar, water, and sugar to a boil.  Pour the mixture over the asparagus and place a metal lid and a screw on band on the jar.  Shake to combine everything and chill for 24 hours.

I served these last night with dinner.  We grilled some hamburgers and I served them as a side.  They were fantastic.  They were crisp with a very slight garlic taste.  Perfect in taste.  I will definitely be making these again.



Asparagus Pickles
From Southern Living Magazine

Ingredients:

2 pounds fresh asparagus
1/4 kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
4 garlic cloves, minced
2 fresh tarragon sprigs
1 1/2 cups white vinegar
1 cup water
1 tablespoon sugar

Directions:
1. Trim off bottom of asparagus so that asparagus fits into 2 (1-quart) sterilized canning jars, leaving 1/2-inch head space.  Discard asparagus ends.  Divide salt and next 4 ingredients between jars.  Pack trimmed asparagus, pointed ends up, into jars.
2. Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan over medium-high heat.  Pour vinegar mixture over asparagus, filling to 1/2 inch from top.  (Fill jars with additional hot water, if needed.)  Remove air bubbles; wipe jar rims.  Cover with metal lids, and screw on bands.  Shake to combine, and chill 24 hours.  Store in refrigerator up to 1 month.

Makes 2 quarts


3 comments:

  1. I’ve never seen asparagus pickles before…they sound good!

    ReplyDelete