Yet another item that would be great added to a Bloody Mary, this pickled asparagus recipe is quick, easy and versatile. Similar to other pickle recipes that use more sturdy vegetables – brussels sprouts and carrots, for example – the only extra step here is a quick blanch for better veggie texture.
You could definitely try other flavors with this pickle recipe – red pepper flakes, mustard seeds (like this one), fresh herbs…whatever your heart desires. I went with oregano for something new and different – my fridge is overloaded with dill pickled items right now and it was time to change things up.
Final tip: Best to use quart jars for this, particularly the wide-mouth kind for better access and to maximize the asparagus spear length.
Pickled Asparagus Recipe
Makes 2 quarts
Ingredients:
- 2 1/2 cups water
- 2 1/2 cups white vinegar
- 1/4 cup kosher salt
- 2 tsp dried oregano (1 per quart)
- 2 tsp black peppercorns (1 per quart)
- 4 cloves garlic
- 3 lbs asparagus (also usually equals 3 bunches)
- More water, ice for blanching
Instructions:
- Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.
- Trim asparagus to fit jars. There will probably be some good asparagus left in the trimmings…keep for later use, either to add to fill jars, or for cooking cook.
- Bring extra water to a boil; add asparagus for 1 minute. Transfer to ice bath to stop cooking process.
- Add spices of choice and halved garlic cloves to the jars (2 whole cloves per quart).
- Stuff asparagus spears into jars – really cram them in there!
- Pour brine over jars and give them a shake to distribute spices. Best served cold and good within a day or so!
Pingback:Week 19: Pickled Celery | The Weekly Pickle
Pingback:Week 22: Pickled Beets | The Weekly Pickle