City Palate

The Travel Issue - March April 2017

Pickled Asparagus
Pickled Asparagus.html

Pickled Asparagus

March/April 2012

From Julie Van Rosendaal

I purposefully left measurements out of this recipe since this formula works no matter how much asparagus you have to pickle. If you want to put up a shelf-load of pickled asparagus, go for it; but there’s no reason you can’t just make a single jar.

fresh asparagus, bottoms trimmed
if necessary

thin lemon slices

garlic cloves, peeled

pickling spice

rice vinegar

Trim the asparagus so it’s slightly shorter than the height of your jars. In a large pot of salted water, blanch the asparagus for a minute, then remove from the water with a slotted spoon.

Fill your jar(s) with asparagus, slide a lemon slice down the side and add a garlic clove and a teaspoon or two of pickling spice. In a small saucepan, bring equal amounts of water and rice vinegar to a boil and pour over the asparagus, leaving 1/4- to 1/2-inch headroom at the top of each jar. Seal the jar(s) while still hot, gently turn once or twice without shaking, and let cool completely. Refrigerate the asparagus for a day or three to pickle before opening. Store in the fridge for up to 3 months. Makes as much as you like.


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