Today I made pickled asparagus.
I have been wanting to try something different. I love asparagus with balsamic vinegar and I thought I would try to make pickled asparagus using some balsamic vinegar.
I used my regular recipe but I substituted 1/3rd of the regular vinegar with White Balsamic vinegar.
Alas, finding the right height canning jars has been difficult. I had to use the regular 500ml wide mouth jars.
|Lemon and Dill|
And here there are, packed into the jars along with the spices -- celery seed, all spice and mustard seed.
And here are the other 2 jars in the pot
and after 10 minutes processing!
Tomorrow I am going to make regular asparagus pickles with what I have left. I have some regular quart sealers and will make them longer (for Cesars!!!)
Here is the recipe:
- 6 pounds asparagus, trimmed to fit your pint jars
- 4.5 cups vinegar (1.5 cup white balsamic and 3 cups white)
- 4.5 cups water
- 2 tablespoons kosher salt (or pickling salt)
- 2 tablespoons sugar
- Put in each jar:
- 1/8 tsp celery seed
- 1/4 tsp mustard seed
- 1/4 tsp black peppercorns
- 3 all spice berries
- 1 clove garlic
- 1 slice lemon
- fresh dill
- 7 500 ml (8 oz0 wide mouth jars (if you use the taller, 12 ounce jelly jars, you don’t have to cut your asparagus quite as short and you’ll probably fill 4-5 jars).
- Sterilize your jars.
- Put the lemon slice, spices and dill in the bottom and pack the trimmed asparagus into the jars (it’s up to you to determine whether you want to go tips up or down). Tuck a garlic clove down into the asparagus spears.
- Bring the vinegar, water, salt and sugar to a boil. Pour into jars on top of asparagus, leaving at least 1/4 inch of head space.
- Put lids and rings on the jars and process in a hot water bath for 10 minutes (you can skip this step if you plan on just putting your pickles in the fridge).