Pickled Asparagus
INGREDIENTS
1 pound Asparagus, rinsed
2 cups white vinegar
3 cups water
2 tsp whole peppercorns
1 tsp pink Himalayan salt
8 cloves garlic, peeled and trimmed.
4 sprigs fresh dill
*Optional - 1 large jalapeno.
You will need one quart jar and one pint jar with lids. Alternatively, you can use a larger jar if you have one, such as a half-gallon.
INSTRUCTIONS
1. Combine the vinegar, water, peppercorns, salt and garlic into a medium pot and bring to a boil. Turn off and remove from the heat as soon as it boils and set aside.
2. Trim the bottoms of the asparagus then cut it to fit into the quart jar. The lower parts should fit into the pint jar. If you’re using the jalapeno, slice it up and add ⅔ to the quart jar and ⅓ to the pint jar.
3. Add 2 sprigs of the dill to each jar.
4. Carefully remove the garlic from the pot, add 5 to the quart jar and 3 to the pint jar.
5. Pour the liquid into the jars to cover the tops of the asparagus.
6. Let them cool on the counter for at least 10 minutes before putting on the lids and storing in the refrigerator.
7. Let them sit in the fridge for 48 hours to develop flavor.
LINKS
Main Channel link / letsmakefoodfromfoodwi...
Follow me on TikTok / gingerinthekitchen
Follow me on Facebook letsmakefoodfromfood
Follow me on Instagram Michelle Ullmann (@letsmakefoodfromfood) • Instagram photos and videos
Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish