I know I have been away for eons, but that does not mean that I have not been visiting friends blogs. I have been passive just because I have been so busy with life, and I have not taken the time to post comments. I know you all understand how it goes. That said, I have been wanting to try a pickled asparagus recipe, because we like it and I just don't have the drive to eat plain asparagus during its season more than 2-3 times. I love it on salads, to eat out of the jar, to embellish with come chopped hard boiled egg with Dijon mayonnaise, or what have you. I have never canned it myself. I have found 2 recipes. One in Preserving the Harvest by Carol Costenbader, and another from a friend.
Here is Carol Costenbaders:
Pickled Asparagus
3 C distilled vinegar
3 C water
1/4 C sugar
2 tsp salt
3 # (8 C) asparagus spears, washed and trimmed
4 cloves garlic
2 tsp pickling spice
12 whole black peppercorns
Combine vinegar, water, sugar, and salt in a 2 qt. saucepan and heat to a boil. Pack the asparagus in two 1-quart jars, leaving 1/2 " head space. Divide the garlic, pickling spice and peppercorns between the two jars. Pour the hot vinegar mixture over the asparagus, leaving 1/2 in. head space. Cap and seal. Process for 20 min. in a boiling water bather canner and adjust for altitude if necessary.
Here is another recipe that is a homestead recipe, try it at your own risk, as I have not tried it, although, I hear it garners $10 a quart jar from the people that spend the time to make it. I think it sounds absolutely delicious.
Cajun Pickled Asparagus
1/4 C pickling salt
2 1/2 qts cider vinegar
2 1/2 qts water
3/4 C brown sugar
Bring this brine to a boil-
in each Qt jar put:
1 tsp crushed red pepper
1 tsp cumin seed
1 clove garlic
Pack jars with washed, trimmed asparagus, leaving 1/2 in. head space, pour brine over top and process in boiling water bath canner for 15 min., adjust altitude if necessary.
Enjoy. I plan to make this recipe over Memorial Day weekend and will let you know how it goes.
