With spring now in full bloom in the midwest the asparagus is thriving. As the nights warm and the April rains come regularly the asparagus must be picked almost daily. I have traditionally always froze my asparagus as demonstrated in this post. This year I wanted to experiment a little bit so decided to pickle some. I have pickled many things through the years such as okra, beans, eggs (both quail and chicken), beets and cucumbers just to name a few. However this is new. I used this recipe which is the same Brine I use for my pickled okra.
3-4 pounds fresh asparagus trimmed and washed
1/2 thinly sliced onion
2 heads garlic
4 cups water
2 cups white vinegar
1/4 cup pickling salt
1. Clean and sterilize canning jars. In this case I had 5 pints.
2. Clean garlic and pound with a chef's knife to crack ( I used minced garlic)
3. Wash and clean aspargaus.
4. Remove any tough bottoms on asparagus and cut to fit jars.
5. Save any tender bottoms you have to trim for dinner.
6. Pack hot jars with a small amount of onion slivers, a garlic clove and a 1/4 to 1/2 tsp. of dill seed or a fresh head of dill. ( The amount of each is up to your personal taste)
7. Pack hot jars with Asparagus spears.
8. Mix vinegar, water and salt in a pot and bring to a full boil.
9. Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid. I leave a 1/4 inch.
10. Wipe any spills from lips of jars and remove as many bubbles as possible with bubble tool.
11. Seal jars with hot lid and ring.
12. Process jars in hot water bath for 10 minutes.
13. Remove jars and allow to cool and seal.
14. Allow to stand for atleast 7 days to cure before eating.
Blessings from The Holler
The Canned Quilter