What is your favorite recipe for pickling asparagu?
- Thread starter bobbijoaz
- Start date
dawn_mo
Well-known member
These are excellent. REC: Penny's Northwest Pickled Asparagus
I would reduce the processing time a little if they are really thin spears. This is a delicious brine. I have pickled garlic, brussel sprouts, baby carrots, and okra with the same brine, adjusting the processing time as necessary. I increased the red pepper flakes to 1/2 teaspoon per pint. I also always make extra brine, so that I am not caught short when I am filling the jars.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS Small Batch
Recipe By : Penny Evans
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
desired
1/2 teaspoon red pepper flakes,
and/or
2 chili peppers
dried
4 cloves garlic
BRINE:
2/3 cup white vinegar
2/3 cup water
2 teaspoons sugar
1 teaspoon plain salt or canning
salt
Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - -
I would reduce the processing time a little if they are really thin spears. This is a delicious brine. I have pickled garlic, brussel sprouts, baby carrots, and okra with the same brine, adjusting the processing time as necessary. I increased the red pepper flakes to 1/2 teaspoon per pint. I also always make extra brine, so that I am not caught short when I am filling the jars.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS Small Batch
Recipe By : Penny Evans
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
desired
1/2 teaspoon red pepper flakes,
and/or
2 chili peppers
dried
4 cloves garlic
BRINE:
2/3 cup white vinegar
2/3 cup water
2 teaspoons sugar
1 teaspoon plain salt or canning
salt
Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - -
sandi-in-hawaii
Well-known member
I haven't tried making this yet, but hubby had one in a Bloody Mary REC: Pickled Asparagus
We went to one of Tom Douglas' restaurants in Seattle (I think it was Etta's) and hubby had a Pepper-Vodka Bloody Mary. They use a pickled asparagus spear in it, and he loved it.
I have to make them for him one of these days smileys/smile.gif
Notes from the recipe say asparagus comes in three sizes: fatties for the grill, mediums for salad or pickiling and pencils for someone who doesn't know better smileys/smile.gif
Pickled Asparagus
from Tom Douglas' Seattle Kitchen
1/2 pound medium-thin asparagus
1 cup Champagne vinegar or other white wine vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon mustard seeds
1/4 teaspoon ground allpice
1/4 teaspoon black peppercorns
3 cloves
1 bay leaf
Trim asparagus by snapping off the tough bottoms. Combine the vinegar, sugar, salt and spices in a small saucepan. Bring to a boil, stirring to dissolve sugar. Place asparagus in a small nonreactive dish. Pour the hot pickling liquid over the asparagus.
Allow the asparagus to cool, them cover with plastic wrap and rfrigerate overnight.
Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
We went to one of Tom Douglas' restaurants in Seattle (I think it was Etta's) and hubby had a Pepper-Vodka Bloody Mary. They use a pickled asparagus spear in it, and he loved it.
I have to make them for him one of these days smileys/smile.gif
Notes from the recipe say asparagus comes in three sizes: fatties for the grill, mediums for salad or pickiling and pencils for someone who doesn't know better smileys/smile.gif
Pickled Asparagus
from Tom Douglas' Seattle Kitchen
1/2 pound medium-thin asparagus
1 cup Champagne vinegar or other white wine vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon mustard seeds
1/4 teaspoon ground allpice
1/4 teaspoon black peppercorns
3 cloves
1 bay leaf
Trim asparagus by snapping off the tough bottoms. Combine the vinegar, sugar, salt and spices in a small saucepan. Bring to a boil, stirring to dissolve sugar. Place asparagus in a small nonreactive dish. Pour the hot pickling liquid over the asparagus.
Allow the asparagus to cool, them cover with plastic wrap and rfrigerate overnight.
Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.