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.
: 2 x 450g Jars
2 x 450g Sterilised jar
600ml white vinegar
70ml table salt
70ml white sugar
Asparagus can now be enjoyed all year round.
Tightly pack asparagus into jars and fill with the pickling liquid.
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