Pickled Asparagus
Try pickling Asparagus in your refrigerator.
This is so easy to do and a great way to prepare Asparagus, especially if you grow it in your garden.
I made 2 jars at first with the Asparagus from my garden, and the Pickled Asparagus was gone in just a few days! I now make this quite often, especially when Asparagus is in peak season.
I like to add this Pickled Asparagus on my anti-pasta platter. It is also great for picnics or even on your brunch buffet. For a quick snack we just eat this Asparagus straight out of the jar.
PICKLED ASPARAGUS
Ingredients:
- 2 Pounds Fresh Asparagus Spears, trimmed and cut to fit in your jars
- 1 & 1/2 Cup Water
- 1/2 Cup Sugar
- 1 & 1/2 Cups White Wine Vinegar
- 2 Tablespoons Kosher Salt
- 6 Cloves Garlic
- 2 Tablespoons Yellow Mustard Seeds
- 2 Tablespoons Fennel Seeds
Directions:
1. Wash and pat dry the Asparagus Spears.
2. Trim the bottom ends off the Asparagus Spears.
3. Place the Asparagus Spears vertically in a Mason Jar or Pickling Jar, you will probably need two jars, unless you have a really big jar on hand. Depending on the size of your jars and the size of your Asparagus, will determine if you use one or two jars.
4. Slice the Garlic very thin, lengthwise.
5. In a medium size saucepan, add the White Wine Vinegar, Water, Sugar, Fennel Seeds, Mustard Seeds, Salt, and the Garlic and bring to a boil, then remove from heat.
6. Pour the hot liquid over the Asparagus Spears in the jar or jars.
7. Place the lid on the jar or jars and let them cool to room temperature.
8. Once the Asparagus jar or jars have cooled to room temperature, place them in the refrigerator for at least 48 hours.
9. After 48 hours, test the Asparagus. It needs to be full of pickled flavor and tender. If you used thicker Asparagus the pickling process may take a bit longer-up to 3 days.
Here is the finished product.
Recipe by: Hot Dish Homemaker
