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Pickled Asparagus

by Annalisa Brown (follow)
Easy (2874)      Healthy (1888)      Vegetarian (1517)      Vegan (744)      Vegetables (486)      Asparagus (56)      Pickling (4)      Preserving (3)     
There is something to be said about the art of pickling and working with the seasons to preserve vegetables and fruit and be able to eat your favourite ingredients all year round.

This ancient, worldwide method of preserving and storing food has only increased in popularity, as people eagerly search to increase their knowledge of different cultures and be able to savour new and tantalising flavours and textures. It’s simple and inexpensive.

The range of ingredients that can be used is endless and only limited by individual taste or produce availability. A recent trip to the Farmers Markets saw asparagus in abundance. I couldn’t help myself and bought a kilo, knowing I was headed home to embark on my first pickling experience.

My mum has always pickled vegetables from olives, eggplant, peppers, carrots to zucchini and just recently asparagus. A phone call to the family matriarch and I soon had her prized family recipe. I was now on my way to pickling nirvana.

Preparation Time: 20-mins
Cooking Time: 10-mins
Makes: 2 x 450g Jars

650g asparagus
2 x 450g Sterilised jar
600ml water.
600ml white vinegar
70ml table salt
70ml white sugar

Pickled Asparagus.

Wash then trim woody ends off the asparagus.

Asparagus can now be enjoyed all year round.

Sterilise jars by washing jars and lids thoroughly in warm water then drying in the oven for 30 minutes at 140 degrees.

Making the pickle - combine vinegar, water, salt and sugar and stir until sugar and salt dissolves. Then bring the liquid to a boil.

Blanch asparagus for approximately 2-3 minutes, then remove from liquid and drain.

Blanch Asparagus.

Tightly pack each jar until filled with the asparagus.

Ladle the cooled pickling liquid into the asparagus filled jars. Fill to the brim and ensure to remove any air bubbles inside the jars then screw on lids.

Tightly pack asparagus into jars and fill with the pickling liquid.

The pickled asparagus will store for months however, once open refrigerate.

Bring an antipasto platter to life by adding some Pickled Asparagus. They also add a zesty twist to salads. It’s a great way to enjoy asparagus when they’re not in season.

Pickled Asparagus.

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I've been searching high and low for pickled asparagus in all the local shops, specialist shops etc ... but I haven't been able to buy anything in Australia. Although you can buy heaps of pickled stuff in Europe and America ... it was actually my mum that experimented with asparagus. Sneak peak ... I'm doing fennel next (absolutely LOVE fennel).
What a great idea. I've never thought to pickle asparagus before. There are quite a few pick your own farms near me and it's asparagus season.
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