They look beautiful. Would love to know the "recipe."
Me too,they are perfection.
Okay, here you go:
Spicy Pickled Asparagus
This is a great way to preserve asparagus, makes a great appetizer and is perfect for garnishing cocktails (especially Bloody Mary's). In the spring,
you can find pretty steamy deals on asparagus, plus Costco has good
prices all year.
Makes 4 quarts
1 ½ quarts water
1 quart white vinegar
5 Tbls plain non-iodized salt (or kosher)
2 Tbls pickling spices
7 lbs fresh asparagus
4 garlic cloves (1 per quart jar)
4 hot chili peppers (1 per quart jar)
1. Bring the water, vinegar and salt to a boil for 15 minutes.
2. Remove all the cloves from the pickling spice (or as much as you can).
3. Wrap the remaining spice in a cheese cloth or tea holder and hang in
the vinegar mixture.
4. Break off the ends the asparagus (I cut to fit in quart jars, give the ends
to the chickens). Blanch for 1 to 1 ½ minutes, then plunge into ice water.
5. Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus
into the jars standing on end, then pour the vinegar mixture into the jars
making sure it's very hot at the time to ensure a good seal on the jars.
(we use our food saver w/wide mouth sealer, works great).
6. Store in pantry for 2 ½ to 3 months before use, refrigerate after opening.
Hope you enjoy these as much as we do,
Mrs. Hickory
