Pickling is one of the oldest methods of preserving food. Pickled asparagus are great for salads, appetizers and a nice garnish for a Bloody Mary.
Yield: 4 servings
1 1/2 quarts water
1 quart white vinegar
5 tablespoon pickling salt (non-iodized)
2 tablespoons pickling spice
7 pounds fresh asparagus
Garlic cloves (1 per quart)
Hot chili peppers (1 per quart
1. Bring to boil the water, vinegar, and salt. Boil for 15 minutes.
2. Remove all cloves from pickling spice or as many as possible. Wrap remaining spice in cheese cloth or tea holder and hang in the vinegar mixture.
3. Break off ends of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water.
4. Place in each jar 1 clove garlic and one hot chili pepper.
5. Pack asparagus in jars standing on end, then pour brine into jars, making sure it is very hot at time to insure a good seal on jars.
Follow the basic techniques for proper canning or jarring.
More Pickle Recipes and Links
Links
http://www.asparagus.org/
the Michigan asparagus website
Take a tour in Germany of a White Asparagus Farm
Farm in Eastern Germany
Stockton Asparagus Festival
Ranked by some of the finest culinary critics in the country as one of the best food festivals in the West. That's because Asparagus Alley offers delicious and unique dishes for all tastes. Come enjoy this truly special celebration of Central Valley's own...asparagus!
Empire Michigan Asparagus Festival
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