I am not a huge fan of pickled stuff. But these asparagus is game changing, turned me from hater to a lover! I have been eating one every time I open refrigerator. I love asparagus in general and would eat them only in spring when its thin, tender and not woody. They are the first sign that better days full of vegetables and fruits especially berries are ahead of us.
This recipe is from the queen of canning Marisa McClellan. One bite of this spicy, tangy asparagus and it feels like canning/pickling/jamming (is that even a word?) is my newest wrinkle. This recipe is quick and easy to make. Since this is a completely new venture for me, I just made a jar to keep in fridge but if you want you can process jars following canning instructions (I need to learn this!) before and after in boiling water for 10 minutes to seal the jar and keep them in cool dark place for up to six months. Yesterday while grocery shopping I was eyeing at canning kit and those small canning jars, thinking how I want to make all the recipes from the book! Let me know which jam/ preserve or pickled stuff you want me to make?
Adapted from Preserving by the Pint
Makes: 1 32oz jar (wide mouth preferred)
800 grams/ about 2 lb thin asparagus, washed and cut to fit your jar
2 garlic cloves
3 teaspoons chili flakes
1 teaspoon dill seeds (optional)
1 teaspoon celery seeds (optional)
350 grams/ 1 1/2 cup cider vinegar
1 1/2 tablespoon pickling salt or 2 1/4 tablespoons kosher salt
1. Wash the jar and lids in hot water. Put chili flakes, garlic cloves, dill seeds and celery seeds in the jar, set aside.
2. In a big pot, bring water to a boil, blanch asparagus for 60 seconds. Strain and rinse in cold water to stop the cooking. Put this asparagus in the prepared jar. In a small sauce pan add cider vinegar and salt, bring to a boil. Add this mix to the jar and close the lid.
3. Cool at room temperature for few hours and refrigerate. Asparagus will be ready to eat in about 5 days.
Suggestions: You can make these self stable by following canning instructions.