Pickled Asparagus?

[scotsman]

 I just got back from Eastern WA with a big bag of fresh wild asparagus. Pickled aspragus has always been one of my favorites, but oh so expensive from a store. I’d like totake a stab at making some, and who better to ask for a recipe than the culinary gurus at HuntWA? 

[Axle]

Google it. It's pretty easy to make.

[scotsman]

Yeah sure, I googled it already. But whats the fun in that? Surely there is secret recipe.....

[DeerThug]

Lots of garlic.

[Twispriver]

Brine:
Two quarts white vinegar and two quarts water with 3/4 cup canning salt and 1/2 cup white sugar.
In each jar:
1 teaspoon dill seed, 2 or 3 cloves of garlic (whole or chopped) and 1 or 2 dried red chile depending on how hot you like it - tightly pack with asparagus spears
Pour boiling brine into jars leaving 1" head space, wipe the rim and place lid and bands
Immediately process 5-7 minutes in boiling water bath depending on size of asparagus - don't over process or your finished product will be soft
Let cure in a cool dark place for four to six weeks

[NOCK NOCK]

  Is about the same that we do.

While your doing the asparagus, try out some other veggies. We did jars mixed with broccoli, cauliflower, carrots, and green beans. 

[scotsman]

Thanks Twisp and Nock. Twisp, what size jars?

[Twispriver]

I like using the pint and a half mason jars for beans and asparagus because they are tube shaped and don't have the bell neck like the quart jars - they're easier to pack and they come nine to a case which is just about right for a gallon of brine

[lastmk8]

bump

[Twispriver]

You can also add a pinch of pickling spice to each jar if you like a little extra sweetness - I add it with beans but leave it out of the asparagus.

[blackpowderhunter]

i also add red pepper flakes to mine, gives it a bite 

[magnanimous_j]

lacto-ferment them. It will keep them super crunchy and some nutritional benefits.

[scotsman]

Lacto ferment? Wazzat? Couldnt even find that via google!

[magnanimous_j]

Lacto ferment? Wazzat? Couldnt even find that via google!

Its a method that ferments the foods instead of just pickling them. It adds a bunch of beneficial bacteria and probiotics, too. They don't taste that different than regular vinegar pickling. You've probably had it before. Most of the pickles and sauerkraut in the grocery store that are in the refrigerated section, rather than on the shelf, are lacto fermented. What I like about lacto fermenting is that it keeps the veggies crispier and keeps them crisp for months and months. Especially with asparagus, which is on the softer side already, this could really improve your result. Here is a link for a batch of carrots I did a couple years ago and the company where I buy the kits. Just get the starter kit, and a couple wide mouth mason jars (I use the 2qt) and you're ready to go.

https://www.fermentools.com/

https://hunting-washington.com/smf/index.php/topic,183448.0.html