Pickled Refrigerator Asparagus

I have grown my own asparagus for over 20 years. Usually I eat it cooked different ways or I make Asparagus Soup with it. Last fall I went to Amish Country and found Pickled Asparagus and knew I had to make it with my home grown Asparagus!

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Start by holding a stalk in the middle and at the root end. Gently bend the stalk until it snaps in two. Keep the top part and pitch the rest or use a vegetable peeler and peel off the hard skin saving the peeled stalk to use in another dish. Rinse all the Asparagus you are keeping, removing all the dirt.

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Cut the Asparagus about 1″ shorter than what ever size jar you will be storing these in when you stand them upright.

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In a large bowl place a few pieces of ice and cold water, set aside.

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Place Asparagus in a pot of boiling water and cook the Asparagus until it is as tender as you like to eat them.

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Drain and immediately drop into the iced water.

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Place the spices into the bottom of a quart size Mason jar or other equivalent sized jar.

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Place the Asparagus upright in the jar.

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Boil the water and white vinegar.

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Pour the hot liquid into the Asparagus filled Mason Jar leaving 1/2″ headspace but making sure liquid covers all of the Asparagus tops. Put on a lid and hand tighten. Turn the jar over a few times to distribute the spices. Store in the refrigerator for 3-4 days before eating. Will keep for several weeks in the refrigerator.

Pickled Refrigerator Asparagus

http://www.InDianesKitchen.comIMG_9287

Ingredients

1 lb fresh  asparagus, cut to fit into the jar

1 Tbl pickling spices

1/4 red pepper flakes

1 cup water, about

1 cup white vinegar, about

Directions

Hold each Asparagus stalk in the middle and at the bottom. Bend the stalk until it snaps in two. Discard the bottom section or using a vegetable peeler, peel off the hard skin and you can use the bottom part of the stalk in another dish. Rinse the asparagus until it is clean. Cut the asparagus to fit into a quart Mason Jar (or equivalent) so the stalks are about 1″ below the top of the jar when you stand them upright. In a large bowl, place a few pieces of ice and cold water, set aside. Place asparagus into a pot of boiling water and cook until desired tenderness. Drain and immediately place the asparagus into the ice water. Pour the spices into the Mason Jar. Drain asparagus and place them upright, tip side up, into the Mason Jar. In a small saucepan, boil water and white vinegar. Pour the liquid into the Mason Jar adding more if needed to completely cover the asparagus. Put the lid on tight and turn the jar over a few times to distribute the spices. Store in the refrigerator for 3-4 days before eating. This will keep in the refrigerator for several weeks.

http://www.InDianesKitchen.com

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18 Comments »

  1. Thanks for following THE DRIVE on teresabruce.me. I just tweeted this recipe — I would have LONGED for this recipe on our one-year road trip through Latin America. The beauty of camper travel? You can actually make good food along the way.

    Liked by 1 person

  2. I live in Florida and began growing Asparagus from seeds as an experiment. “Too warm” they all told me, so I tried 4 different areas & only 1 small patch (4 sq ft) continued growing for 3yrs now. I was told not to harvest until the 4th yr so this year I refrained but I did see lots of skinny (1/4″) shoots growing. Confession: I did break 1 just to taste & it did taste good. 😉 I hope to begin with a small harvest next spring & will come to you for advice since you’re an experienced Asparagus grower. *wave wave*

    Liked by 1 person

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