I certainly don't have enough this year to do anything other than go outside and graze on one every few days but I have never had such a great taste to an asparagus before. If you are patient and have a patch of ground that you don't need to use year after year the asparagus is a plant that once you plant will come back without much work.
Miranda this morning posted on my page a great looking picture of her pickled asparagus that I just had to share. She had about 3 lbs of asparagus and put her canning skills to work saving these pencil asparagus for a great snack or for some creative recipe. (Miranda is an amazing cook!!) Miranda is also using the 12 oz tall jars from Ball so that she could get a better length on the asparagus. Thank you Miranda for sharing your work!
Pickled Asparagus
3 lbs asparagus
3 T. pickling spice
1 t. crushed red pepper
1 1/2 cups water
1 1/2 cups vinegar (5% acidity)
2 T. canning or kosher salt
3 garlic cloves
Preparation: Wash asparagus under running water, careful not to break tips. Cut stems from the bottom to fit into the canning jar with a little less than ½-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the tips up.
Cooking: In an stainless steel pot combine water, vinegar, spices, and salt. Bring to a boil.
Filling and Processing: Pour boiling hot pickling brine over spears, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Add hot lids and rings and tighten finger tight. Process in a water bath canner for 10 minutes at a full rolling boil.
