Pickled Asparagus

Because it's spring, and because I bought asparagus for .99 a pound, I decided to pickle some.

I don't do the true canning method, which is boiling/sterilizing the jars....instead, I do a quick pickle, meaning the jar will last only about 10 days in the fridge after it is opened (so I have been told).

These are delicious with a cheese board, and a nice way to preserve the spring asparagus season, which is way too short!

Here's how:

It will depend on the size of your jars, and how much asparagus you are using.

Wash and trim the asparagus spears to fit in the jar, leaving a little room at the top. Pack them in tightly.

The basic idea is 50/50 water to white vinegar ratio (I used a white lemon balsamic vinegar, because someone gave me a bottle for the holidays, but any white vinegar is fine).

I used 3 cups of white balsamic vinegar and 3 cups of water in a saucepan (for 2 jars, and 2 bunches of asparagus).
1 tbsp mustard seeds
1 tsp kosher salt
2 tbsp sugar
8 whole cloves
2 garlic cloves, sliced
1 tbsp peppercorns
fresh or dried dill

Boil this mixture for 3 minutes and pour over the standing raw asparagus in the jars.

Let completely cool, then cover tightly with lids and store in fridge for 7-10 days so they are fully "pickled" (once opened, they will stay good for 10 days or so).

*(If you want to keep them for a year, then boil and sterilize the jars, using a home canning method).

They are ready to eat after about a week.

The results were terrific! The asparagus stayed firm and crisp! and they were delicious with cheese and salami.

These also make nice hostess gifts, instead of that crappy bottle of wine that you were going to recycle.

Pickelicious!

:)