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I have long had an Etsy shop
wherein I sell mystery and literary theme gifts and
jewelry. Recently, I decided to go out on a
limb, and add some culinary offerings, including cocktail theme bracelets. They
ended up being quite popular. So much so that I have been receiving requests.
Where am I going with this, you ask? Hold on and I’ll tell you. A recent
request was for a Bloody Mary theme bracelet. The requester mentioned a variety
of things she would like on her bracelet to reflect the various garnishes in a
Bloody Mary. One of the things she wanted was asparagus. I like a good Bloody
Mary, but I’m not a Bloody Mary drinker, and I was trying to imagine how a
piece of asparagus would be. Then, she educated me by telling me it was
pickled. Pickled?! Now that interests me.
I am not a “pickler,” per se, but I do go wild for pickled onions, radishes, and green beans, so thought I would add this to my repertoire. As it turned out, I liked them a good deal, and plan to make more, changing up the recipe each time, adding more onions and more garlic, because they were such delicious additions. Even if you don’t imbibe, consider these as excellent additions to a crudités or charcuterie tray. It’s hard to stop eating them.
I am not a “pickler,” per se, but I do go wild for pickled onions, radishes, and green beans, so thought I would add this to my repertoire. As it turned out, I liked them a good deal, and plan to make more, changing up the recipe each time, adding more onions and more garlic, because they were such delicious additions. Even if you don’t imbibe, consider these as excellent additions to a crudités or charcuterie tray. It’s hard to stop eating them.
2 bunches Melissa’s asparagus spears*
1/3 c. coarse salt
2 quarts cold water
1 2/3 c. white vinegar
1/4 to 1/3 c. sugar
1 t. kosher salt
1 t. yellow mustard seed
2 Melissa’s shallots, sliced into rings
2 cloves garlic, peeled
½ t. chili pepper flakes
2 sprigs of fresh dill
Trim the cut end of the asparagus spears, and cut them into 3” links. Place them in a large bowl with 1/3 cup salt, and cover with water. Allow to stand for two hours. Drain, rinse under cold water, and pat dry.
Sterilize two pint-size wide-mouth jars in simmering water for five minutes.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, and onion rings. Bring to a boil and boil for one minute.
Place half of the onions in the bottom of each jar. Top onions in each jar with one sprig of dill, one clove garlic, and a portion of red pepper flakes. Pack asparagus stems, tips up, as tightly as possible, in the hot jars leaving ½” of space from the rim. Pour hot pickling liquid into the jars to within ¼”of the rim. Wipe rims with a clean, damp cloth and seal with lids; process in a boiling water bath for 10 minutes.
Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool, dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
1/3 c. coarse salt
2 quarts cold water
1 2/3 c. white vinegar
1/4 to 1/3 c. sugar
1 t. kosher salt
1 t. yellow mustard seed
2 Melissa’s shallots, sliced into rings
2 cloves garlic, peeled
½ t. chili pepper flakes
2 sprigs of fresh dill
Trim the cut end of the asparagus spears, and cut them into 3” links. Place them in a large bowl with 1/3 cup salt, and cover with water. Allow to stand for two hours. Drain, rinse under cold water, and pat dry.
Sterilize two pint-size wide-mouth jars in simmering water for five minutes.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, and onion rings. Bring to a boil and boil for one minute.
Place half of the onions in the bottom of each jar. Top onions in each jar with one sprig of dill, one clove garlic, and a portion of red pepper flakes. Pack asparagus stems, tips up, as tightly as possible, in the hot jars leaving ½” of space from the rim. Pour hot pickling liquid into the jars to within ¼”of the rim. Wipe rims with a clean, damp cloth and seal with lids; process in a boiling water bath for 10 minutes.
Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool, dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
*I had thin asparagus on hand, so it took me two
bunches to fill two jars; if your asparagus is thicker, one bunch may do it for
you..
