Spicy Pickled Asparagus Recipe

| 4/16/2012 9:29:36 PM

We are well into asparagus season by now, which—if you’re anything like me—is a cause for celebration. Not only do I love fresh, local asparagus, but its prominence means spring is here and that more delicious local fruits and vegetables are right around the corner. 

Since starting my apprenticeship at Fair Share Farm in late March, we have been harvesting a few pounds of asparagus every other day. I would love nothing more than to eat every last tender asparagus shoot in my share, but I know I’ll be kicking myself later for not planning ahead and pickling some to enjoy when it’s no longer in season. Thankfully, Farmer Tom showed us a great pickling recipe that I’m using to preserve as much asparagus as I can keep out of my mouth.

Easy Spicy Pickled Asparagus Recipe

makes 1 quart 

2 cups distilled white vinegar 
2/3 cup water 
a pinch or two of canning/pickling salt 
a few peppercorns 
1 pound fresh asparagus  
1 green onion 
1 garlic clove 
1 hot pepper 
herbs of choice (we chose sprigs of tarragon and thyme)

1. In a pan, bring vinegar, water, salt and peppercorns to a boil.

2. Clean quart jar and heat to about 200 degrees. (We heated ours in a toaster oven. This is to prevent the glass from cracking when exposed to the hot vinegar.)

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