Quick Pickled Asparagus

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Summer is upon us and the gardens are flourishing. Accordingly, we’ve been on the hunt for a quick and easy pickling recipe. We found a great recipe highlighting asparagus, sweet peas, and cucumbers, thanks to the folks at White On Rice Couple.  In fact, we liked it so much that we’ve deemed it our “favorite canning recipe of the season.” Stay tuned, as I’m sure we will have a new favorite before summers end!

What we loved about this recipe is that it works for those leftover veggies: the extra bunch of asparagus you won’t have time to grill, or the beans you don’t have the heart to feed your family for the fourth day in a row. The recipe below is for a small batch of vegetables, but you can multiply it for whatever the growing season throws at you.

Quick & Easy Pickling for Small Batches

Yield: 1 pint

Pickling Suggestions:
1/2 lb asparagus, sweet peas, cucumbers or other vegetables (well cleaned!)
1/2 lb red onion (thinly sliced)
Asparagus
Pickling Brine:

1/3 cups distilled white vinegar
1/2 cups water
The zest & juice of 1 lemon
3 sprigs fresh dill or tarragon
2 tablespoons sugar
1 small (1 inch) piece of ginger, julienned
1 teaspoon dill seeds
1 teaspoon fennel seeds
1 teaspoon sea salt (or kosher salt)
1/2 teaspoon black pepper

1)  Combine and mix together the brine ingredients in a medium bowl. Using a small mesh strainer or a slatted spoon, scoop up the solids (seeds, sprigs, etc.) and divide them proportionally between the jars.

2)  Arrange your clean veggies in your pickling jars. Pour the rest of the brine over the vegetables, covering them entirely.

3)  Refrigerate for at least 1 hour … or preserve them with your canner for later.

If using lengthy vegetables like asparagus, whole beans or pickle spears, we suggest a jar that is slightly taller and that doesn’t have shoulders.

TIP: If you plan on dipping into the same jar over and over, use a 1-piece lid such as RC-70G plastisol for the regular mouth, which is available in several fun colors. Or, if you’re using a widemouth jar use the RC-86 CT lids.

 

*This recipe is an adaptation from Sara Foster’s “Southern Kitchen Cookbook” that we found at www.whiteonricecouple.com.

One Comment

  1. Posted June 30, 2012 at 7:28 am | Permalink

    Well said.

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