1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears that have roughly the same circumference as one another work best in this recipe.
1 tablespoon yellow mustard seeds
1 bay leaf
1 whole glove of garlic, peeled
2 cups brine (1 tablespoon of coarse or kosher salt dissolved into 2 cups of room temperature water)
makes 1 quart; fermentation time approximately 2 weeks at room temperature
1. (Optional) Chop your asparagus spears crosswise into 2-3 inch pieces, a slanted cut is always pretty.
2. Place your seasonings in the bottom of the quart jar, place asparagus spears over the seasonings and pour brine into jar until there is a layer of brine over the spears. You don’t want your brine level above the shoulders of the jar.
3. Ensure that veggies are completely submerged. A pickle pebble is handy for keeping the veggies submerged. Then cover the whole thing with a cloth napkin and secure it with a rubber band. You could use pickle pipes instead, if you prefer.
4. Let them sit at room temp (somewhere between 64F and 75F is best) for 1-2 weeks, or until your desired acidity has been reached, then remove the weight, close the jar with its normal lid and stick them in the fridge. Enjoy them ’til they’re gone. It’s never long in our house!
For more recipes from Phickle, check out her blog and her book.