Pickled Asparagus: A Crunchy, Tangy Treat for Your Pantry
Pickled asparagus is a delightful, tangy snack that's perfect for adding a burst of flavor to any meal. It's also a great way to preserve fresh asparagus, ensuring you can enjoy its deliciousness year-round. This recipe is simple to follow and results in jars of crunchy, vibrant green spears that are sure to impress.
Ingredients:
For the asparagus:
- 1 pound fresh asparagus, trimmed
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1/2 teaspoon mustard seeds (optional)
For canning:
- 4 pint jars
- Jar lids and rings
Instructions:
Prepare the asparagus:
- Wash and trim: Wash the asparagus thoroughly and trim the tough ends. Snap the spears at the point where they easily break.
- Blanch: Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, or until just tender-crisp.
- Shock: Immediately transfer the asparagus to an ice bath to stop the cooking process. Drain well.
Prepare the brine:
- Combine ingredients: In a large saucepan, combine the vinegar, water, sugar, salt, peppercorns, bay leaf, and mustard seeds (if using). Bring to a boil over medium heat, stirring until the sugar dissolves.
- Reduce heat: Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
Pack the jars:
- Sterilize jars: Wash the jars, lids, and rings thoroughly in hot soapy water. Sterilize the jars by boiling them in a large pot of water for 10 minutes.
- Pack the asparagus: Pack the blanched asparagus spears tightly into the sterilized jars. Leave about 1/2 inch of headspace at the top of each jar.
- Pour in brine: Carefully pour the hot brine over the asparagus, leaving 1/2 inch of headspace.
- Remove air bubbles: Use a clean spoon or chopstick to remove any air bubbles.
- Wipe rims: Wipe the rims of the jars clean with a clean, damp cloth.
- Seal: Place the lids on the jars and screw on the rings, tightening them firmly but not overly tight.
Process the jars:
- Water bath: Place a rack in the bottom of a large pot. Fill the pot with enough water to cover the jars by 1-2 inches. Bring the water to a boil.
- Canning: Carefully lower the jars into the boiling water, ensuring the water covers the jars completely.
- Process: Process the jars for 10 minutes, ensuring the water stays at a rolling boil.
- Remove and cool: Carefully remove the jars from the boiling water using a jar lifter. Let the jars cool completely at room temperature.
- Test seals: After cooling, press down on the center of each lid. If it doesn't flex, the seal is secure.
Storage:
- Store the jars of pickled asparagus in a cool, dark place. They should last for up to a year.
Enjoy!
Serve your homemade pickled asparagus as a snack, a side dish with grilled meats, or add it to salads and sandwiches for a tangy crunch.
