Asparagus has such delicate flavour, I just added lemon juice to the white wine vinegar, a little garlic and a little whole coriander. They are so easy to can. Just wash, trim to fit the jars, add the brine and you are ready to go!
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| Pickled asparagus. |
This recipe makes three 500ml jars plus one one litre jar.
Ingredients:
5lbs fresh asparagus, washed and cut into spears to fit the jar
(about four inches for the 500ml jar and eight inches for the one litre jar.)
3 cups white wine vinegar
3 cups water
1/2 cup lemon juice
2 tsp sugar
2 tsp coarse salt
1 tbsp coriander seeds
Directions:
In a large nonreactive saucepan, heat the vinegar, water, salt and sugar. Bring to a boil at medium heat until the sugar and salt have dissolved.
Make sure your jars are sterilized (I use the dishwasher) and the lids are boiled gently.
Place one garlic clove in the bottom of each jar, then gently add the asparagus, leaving about one inch of headspace. Add one teaspoon of coriander seeds to each jar.
Ladle brine into each of the jars. Use a plastic knife (I use a chopstick) to remove air bubbles from the jar. You may need to add more brine to ensure the asparagus are covered. Wipe the jar rims, the top each with the lids, screwing the bands until they are moderately tight.
Place each jar into a hot water bath that is already boiling. Making sure the jars are covered by the water, boil for 10 minutes (for the 500ml jars) and an additional five minutes for the one litre jar. Remove the jars carefully from the water and let sit for approximately one day. Check to make sure the lids are sealed. Label and store in a cool, dry space. Wait about one month before opening.
Wanna Play? You could add hot peppers, with or without their seeds to add a bite to the spears. You could substitute the coriander with pickling spice.
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