We’re enjoying a late but gorgeous spring here and asparagus is finally making its way to Farmer’s Markets.
This is truly my favourite time of year.
This year I decided to try my hand pickling asparagus. I’m not doing this for long term storage (although I still might do that yet) but instead it’s because I’m nuts about anything vinegary.
I gathered-up; red wine vinegar, olive oil, basil, mustard seeds, sugar (raw), garlic powder and chili peppers.
Olive oil is added to the bottom of the jars before chili peppers and asparagus get packed in before the vinegar and spice are added.
I let everything sit for a couple of days in the fridge and then dug in. My first taste was with cocktails and just straight out of the jar. So, incredibly delicious. When I was in a more civilized mood I made a pretty salad, dotted with goat cheese and croutons before drizzling with some of the pickling juice. Umm wow!
These also make the most killer stir sticks for cocktails.
- 3 cups red wine vinegar
- 2 T mustard seeds
- 4 tsp raw sugar (I used 4 sugar cubes)
- 2 tsp dried basil
- 2 T garlic powder
- 4 dried chili peppers
- ¼ cup olive oil
- 2 lb asparagus
- ½ tsp salt.
- Bring a pot of water to a boil with salt in it. Blanch asparagus for two minutes and then cool off in ice water. Bring spices to a boil (and the sugar), let cool. Divide the oil between two 500 ml jars, pack with chilli peppers (two for each jar) and asparagus. Fill with vinegar mixture. Place in fridge for a minimum of two days and then enjoy!
- These make the most killer stir sticks for Bloody Mary's.