Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Pickling & Canning => Topic started by: Old Hickory on June 02, 2014, 06:51:33 PM
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Mrs. Hickory does these beauties about twice a year. The only problem is you have to wait about three months after the preparation before getting to enjoy.
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if you need some storage space I would be more than happy to help. :D
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Very nice Hickory! Compliments to Mrs Hickory! I'll bet those would be dandy in a bloody mary or my favorite a bloody maria using tequilla instead of vodka.
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That sounds really delicious.
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They look beautiful. Would love to know the "recipe."
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Just let me know if you need my mailing address... :D :D :D :D THOSE are beautiful!
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if you need some storage space I would be more than happy to help. :D
Me too! :D
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Very nice Hickory! Compliments to Mrs Hickory! I'll bet those would be dandy in a bloody mary or my favorite a bloody maria using tequilla instead of vodka.
Now your talking Gene ;D
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They look beautiful. Would love to know the "recipe."
Me too,they are perfection.
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if you need some storage space I would be more than happy to help. :D
I've got plenty of room too, my son just moved out and I got 3/4 of my pantry space back. :P
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Wow those look like they are going to be delicious - pickles of just about anything is a big hit at our place
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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
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bookmark, bookmark, bookmark. plz tell the mrs thank you for the recipe. :) :) :)
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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.
Hope you enjoy these as much as we do,
Mrs. Hickory
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Dang... I gotta buy some chickens... :o ;D ;D
Thank you so much for sharing this recipe - heading to the farmers market this weekend!
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Never tried pickled asparagus... love pickled okra so might give it a try.
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A big thank you for the recipe! Bookmarked!
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bookmark, bookmark, bookmark. plz tell the mrs thank you for the recipe. :) :) :)
Thank you Mrs Hickory,I WILL be making these.Plus I have chickens too so all set. ;) ;D
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Never seen pickled asparagus. Looks real good!!!
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I get these at the local grocery store, I bet that the ones from Mrs. Hickory are much better. ;)
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