pickled asparagus

i love pickling. compared to making jam, it's a breeze. i can do it with only a few hours on hand and since you pack each jar separately, i can make as much or as little as i have supplies for.

(i didn't chop the asparagus for pickling)
spring's first foray into canning was pickling asparagus: cheap, in season and impressive looking.

i've found that the large roasting pan that i have is perfect for washing large amounts of things. i used it for my first arugula harvest and its come in handy for the asparagus as well.

over two weekends i did two batches of asparagus. i'll do one smaller batch this weekend.
for all of them, i used a simple brine: water, white vinegar and salt in a 1/1/1 ratio.

finished product!
  • 3 cups of water
  • 3 cups of vinegar
  • 3 tablespoons of canning salt

for the first batch, i used in each jar:
  • 1 teaspoon coriander
  • 1 teaspoon yellow mustard seeds
  • 1 clove of garlic 
  • 1 dried chili pepper
for the second batch:
  • 1/2 teaspoon pink peppercorns
  • 1/2 teaspoon dill seeds
  • 1 clove of garlic
  • 1 dried chili pepper
all in all it was pretty simple.
  1. blanch and ice-water bath asparagus, that has been trimmed to fit the jars. (I used the tall 12 oz. ones.)
  2. bring bring to a simmer.
  3. pack jars with herbs and then asparagus, tightly.
  4. pour hot brine to 1/2" mark.
  5. cap and place in hot water bath.
  6. process for 10 minutes at a boil.
  7. remove and place on counter to cool.

No comments:

Post a Comment

questions? comments?
amusing and/or educational stories?