With asparagus in season, I could not resist pickling a little for use on antipasto boards.
Style: Canning, Preserving
Keyword: Asparagus, Pickled Asparagus
Quantity: 4 250 ml jars
- 1.5 kg fresh asparagus
- 600 ml white vinegar
- 200 ml water
- 200 g sugar
- 2 tsp salt see note
- 3 tsp mustard seed
- 3 tsp dill seed
- thin strips of lemon zest from 1/2 lemon
- 6 small sprigs of tarragon
Prepare your asparagus by cutting the spears to length to fit your jars and then set it aside.
Prepare your jars by placing the clean jars into a preheated oven 110C for 15 minutes.
Put the vinegar, sugar, water and salt into a non-reactive saucepan. Stir well and bring to the boil over a medium high heat.
Reduce heat and simmer for 5 minutes.
Add asparagus and simmer for 2 minutes or until the asparagus is heated through.
Place half a teaspoon each of dill and mustard seed, together with a sprig of tarragon and a little of the lemon zest and into each hot, sterilised jars.
Pack the asparagus, tip end down, into each jar and pour in enough hot pickling liquid to cover the asparagus.
Seal and allow to cool before labeling.
Store in a dark cool place.
- Use good quality non-iodised cooking/pickling salt that does not have any anti-caking agent added.
- Pack the asparagus into the jars spear end first, this way, when you remove them from the jar, the delicate spear will remain undamaged.
- These are an amazing addition to any antipasto platter.
- Freeze any off-cuts to be used in soups, quiches or risottos at a later date.
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