Monday, June 14, 2010

What's Cookin?: Dilly Pickled Asparagus

Remember those yummy Petite Gourmet Asparagus I got at the Farmer's Market over the weekend? Well I decided to pickle them. I had about 3 pounds worth. They were skinny and tender. I can't vouch for this recipe as I haven't tried the asparagus yet. I'm sure I'll love it though as I love dilled anything. As an added kick, I added some sweet onions and red jalapenos to the mix. I'll let them soak for a bit before sampling them. I love the beautiful color of the brine.

Dilly Pickled Asparagus

4-6 lb. fresh asparagus (thin to medium thickness), cut into 4-4 1/2 inch spears
3 large garlic cloves, halved
1 medium sweet onion, quartered then sliced thin (optional)
3 red jalapenos, seeded and sliced thin (optional)
6 sprigs fresh dill
6 tsp. dill seed
6 tsp. mustard seed
30 whole peppercorns
8 c. water
2 1/2 c. white vinegar
1/2 c. sugar
3 Tbsp. canning salt
6 (pint) jars with lids and screw bands

1) Wash and trim asparagus. Cut into 4 - 4 1/2 inch spears (if using jalapenos & onions, cut to 4 inches). Discard ends of asparagus or save for another dish. Place asparagus in a large mixing bowl. Cover with iced water and let sit for about 1 1/2- 2 hours.
2) Use time to prep other ingredients and to prepare jars. Process jars in a hot water bath on simmer. You do not need to boil them, just keep them warm until they are ready to use. In a small saucepan, process jar lids by simmering them (there is no need to process ring bans, keep these at room temperature).

3) In a large pot, bring water, vinegar, sugar and salt to a boil.

4) When time is up, drain asparagus. Remove jars from processing water and in each jar, place half of a garlic clove, onions & red jalapeno (optional), 1 sprig of fresh dill, 1 tsp. dill seed, 1 tsp. mustard seed & 5 whole peppercorn. Add asparagus to jars to within 1/2 inch of top.
5) Carefully ladle hot pickling broth into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids.

6) Process in a hot water bath for 20 minutes. Start counting when water reaches a rolling boil. Remove jars from hot water bath. Let them sit at room temperature for 24 hours. Check seals when cool by pressing the center of the lid. It should not "pop" back. Label and store in a cool, dark place. If any jars have not sealed properly, refrigerate and eat within 2 weeks.


Kathy M said...

Looks like a delicious recipe. I'm inspired!

Ott, A. said...

What a great way to can asparagus and they look so pretty in the jar like that. Thanks for linking up to our "Canning Week Blog Party" I hope you stopped by Jen's blog to sign up for all her great give-a-ways. We've got more tips and recipes to come so keep stopping by and if you get a chance grab our badge to put in your sidebars so other can come join in on the fun as well.