Often I start a project and then wonder what the heck I was thinking. Internet, meet Pickled Asparagus:
I’m not much a fan of pickles, I don’t really like them. That makes Pickled Asparagus an unusual choice. It is true, however, that sometimes I just need a pickle. Who doesn’t?
I don’t know.
I don’t really like beer either. But every once in awhile, on a hot day, there is nothing better. But I digress…
I suppose the stars are aligned just so as I am having intense Pickled Asparagus cravings. The demand for the alkaline goodness of pickled foods just be sated. I’ve been awash in pickle projects this past week. No, I’m not pregnant.
Spicy Pickled Asparagus
First time out are these Spicy Pickled Asparagus.
I ran across the recipe at Food in Jars a couple of months ago and filed it away. Because I don’t like pickles. I have canned jams and jellies many times before but never felt tempted to try veggies.
I’m still not sure why I thought Pickled Asparagus would be good. I don’t like pickles.
A good friend recently gave us some pickled cauliflower that I at first scoffed at. By the second try couldn’t get enough of.
What is happening here? What has changed?
Once I realized that asparagus would make the perfect garnish for a Bloody Mary I knew I had to jump into this full throttle.
Now it all makes sense.
Spicy Pickled Asparagus
Like most first time culinary efforts space, I have learned some things along the way. First, when lifting full quart sized jars out of the water bath you should use a proper jar holder lest you might burn and cut yourself at the same time. (Yes, I am proof this seemingly impossible cooking blunder is quite possible.)
I also learned that you can’t fool yourself into believing you are doing something ‘economical’. Not if you are buying $22 worth of asparagus to satisfy your hoarding desires and end up with only 3 jars.
Additionally, it might be more prudent to use smaller jars so as to have more output. I opened one jar to test things and quickly gave two away as gifts to ‘cooking friends’. That didn’t leave much to satisfy my pantry storage fantasy story.
Oh well, my little house on the prairie will have no spicy pickled asparagus for our brunch time Bloody Marys come wintertime.
Sorry Pa.
This is what you will need:
- 4 pounds asparagus, trimmed to fit your pint jars and blanched in boiling water for approximately 10 seconds
- 3 cups vinegar (half apple cider vinegar, half white vinegar)
- 3 cups water
- 2 tablespoons kosher salt
- 4 tablespoons pickling spice with cloves removed
- 1 tablespoon red hot chili flakes
- 3 garlic cloves, peeled
- 3 slices of lemon
- 3 quart jars for tall spears or 4-5 pint jars, smaller cuts. Your mileage may vary.
This is how you make it:
- Sterilize your jars.
- Put the lemon slice in the bottom and pack the trimmed and lightly blanched (10 seconds then plunged into an ice bath)
- Put asparagus into the jars (it’s up to you to determine whether you want to go tips up or down). Tuck a garlic clove down into the asparagus spears.
- Bring the vinegar, water and spices to a boil. Pour into jars on top of asparagus, leaving at least 1/2 inch of head space. Put lids and rings on the jars and process in a hot water bath for 10 minutes (you can skip this step if you plan on just putting your pickles in the fridge). Wait at least 24 hours before eating, to give the asparagus spears a chance to get sufficiently pickly.
This sounds like it would taste delicious and, not incidentally, looks gorgeous in the pickling jars.
If I ever make it to your house, and if Bloody Marys are offered, I’m afraid that expectations may have been raised by this post.
-bg
I (unlike you) dream about pickled anything. Yep, even that! So this asparagus is right in my fantasy realm. GREG
Seconded here: pickled anything! The good asparagus is almost gone, so I had better hurry to make this.
OK. Ok. I’m new to the party but I am a convert.
I am as far from being a canner as one could be, but the pictures are so beautiful it makes me want to try it!
I tried many recipes – this is the BEST and has had the most compliments from everyone that has tried it. I would not change a thing about the recipe. I make pints instead of quarts – once they are opened, they disappear very quickly! This is my fourth year canning asparagus and using this recipe. I pick them fresh and can all the same day. Thank you.
It is awfully kind of you to come back and tell me. Thank you Lorinda!