Pickled asparagus is a great way to preserve this springtime item. Take a minute to try this blue ribbon recipe which can be enjoyed straight from the jar!
4 1/2 cupsWhite Wine Vinegar(5%)
10tspdried crushed Red Pepper
10tbsporganic granulated Sugar(optional)
1 fresh Lemoncut in rounds
bottled Lemon Juice
Wash and remove wood end of asparagus. Blanch in boiling water for 30 seconds. Once blanched, dip into cold water to stop the cooking process.
Add white wine vinegar, water, sugar, and salt to a stock pot. Bring to a raging boil.
In each 25 ounce wide mouth mason jar add fresh lemon slice, 1 tsp dill weed, 1 tsp mustard seed, 1 tsp crushed red pepper, 1 clove of garlic, and asparagus. Fill jars until full. Making sure to leave a 1 inch head space
Add brine, making sure to leave a one inch head space and remove air bubbles, adjust brine level if needed
Wipe rims, add warmed lids and rings (rings should be applied finger tight)
Process for the appropriate time based on your altitude (see time in blog)
The sugar is an option for this pickled recipe and is not needed. It is added to cut back the tangy flavor of the vinegar.
Blanching speeds up the pickling time. Once canned the jars will need to sit for a minimum of 2 weeks prior to consuming.