Tonight I made pickled asparagus with 4 bunches of organic asparagus.
Chris and I recently went to New Hope and I found a book called Food in Jars in a local book shop. I can’t resist books with titles like that, so I picked it up, and it has great recipes. There are so many that I want to try this summer.
Since spring is here and the asparagus is starting to pour in I thought I’d make a pickled version. The author recommended using Penzey’s pickling spice, which is a mail-order company. It’s amazing. It arrived today and their herbs and spices are so fresh… they smell incredible! I can’t wait to use it again. I also ordered ground anise (so that I can bake anisette toast) and they sent us a free lemon pepper spice blend. Yum. That will be great on the fish that I plan to make more often.
As far as this recipe is concerned, next time I have to but the asparagus shorter, the tips bent over because I didn’t factor in the thickness of the slice of lemon on the bottom of the jar when I trimmed the asparagus. I also had to leave out the dried chili because I forgot to buy it. Hope it still comes out ok. I’ll know in 24 hours… I might let it sit a little longer to let it get more pickly.
4 bunches made 4 pint jars. Adapted from Food in Jars, by Marisa McClellan
- 4 pounds asparagus, trimmed to fit your pint jars and blanched in boiling water for approximately 10 seconds
- 3 cups vinegar (
half apple cider vinegar, half white vinegar) – I only had white
- 3 cups water
- 2 tablespoons kosher salt
- 4 tablespoons Penzeys pickling spice
1 tablespoon red hot chili flakes– I forgot this
- 4 garlic cloves, peeled
- 4 slices of lemon
- 4 pint jars (it would have been better if I had the taller jars so I didn’t have to cut them short)
- Put a lemon slice in the bottom and pack the trimmed and blanched asparagus into the jars. Tuck a garlic clove down into the asparagus spears.
- Bring the vinegar, water and spices to a boil. Pour into jars on top of asparagus, leaving at least 1/2 inch of head space.
- Process jars in a hot water bath for 10 minutes (skip this step if you plan on just putting your pickles in the fridge).
- Wait at least 24 hours before eating, to give the asparagus spears a chance to get sufficiently pickly.
UPDATE: These were delicious, but I would cut the amount of pickling spice. The herbs were so fresh in the pickling spice mix that they were super strong. The flavors are amazing… next time I’ll cut the spice down to 2 tsp per pint jar.
To get to the sprouting things I mentioned in the title, the arugula and chard seeds are sprouting! I peeked under the greenhouse cover of my vegtrug, and there they were! Yay spring!