Hey, all.

I pulled up all our Jerusalem Artichokes yesterday - got a nice bunch of
baby corms I'd like to pickle. (They'll grow back, but that'll be a
harvest for the next owner.)

We're cutting back on our use of white sugar as much as possible, and
I'd like to try using a recipe that calls for honey. The taste and
texture of these is fairly similar to asparagus, so I'm going to use
that kind of recipe.

I came across this while doing a websearch, and wasn't even looking for
a honey-sweetened recipe at first! This looks good, the proportions and
method are close to the "approved" recipes, except for the sealing. I
figure if I have enough that preservation other than refrigeration is
needed, I'll just use the BWB Pickled Asparagus times. It's an "all
vinegar" recipe, after all.

Comments?

Honey Spiked Pickled Asparagus
Ingredients
20 stalks – makes up to
1 kg even sized asparagus
2 tblsp salt
1 litre cold water
2 1/2 cups vinegar for 20 stalks – make up to cover 1 kg
1 tblsp yellow mustard seeds
1/4 cup honey
2 bay leaves
1 tblsp celery seed
1 tblsp dill seed
1 tsp black peppercorns
Method
1. In a saucepan put the vinegar, honey, bay leaves, mustard seeds,
celery seed, dill seeds and black peppercorns and bring to the boil.
Simmer 5 minutes. Cool.
2. Trim the asparagus stalks and place in a bowl with the salt and
water and leave them to stand for 2 hours. Drain well.
3. Blanch the asparagus in boiling water and then refresh in ice
cold water. Drain on absorbent paper. Pack the asparagus into tall jars.
4. Pour the cold vinegar over the asparagus, distributing the
spices evenly between the jars. Seal and label.

Blanche Nonken wrote:

(snip)

Now you do know that these things can cause gas/bloating if not cooked
thoroughly? I'm not familiar with what you're describing, I'd say
closer to water chestnut.

I've heard they go good in cholent in place of potatoes.

B/

Blanche Nonken wrote:

(snip)

Now you do know that these things can cause gas/bloating if not cooked
thoroughly? I'm not familiar with what you're describing, I'd say
closer to water chestnut.

I've heard they go good in cholent in place of potatoes.

B/

Blanche Nonken wrote:

(snip)

Now you do know that these things can cause gas/bloating if not cooked
thoroughly? I'm not familiar with what you're describing, I'd say
closer to water chestnut.

I've heard they go good in cholent in place of potatoes.

B/

Brian Mailman > wrote:

> Blanche Nonken wrote:
>
> (snip)
>
> Now you do know that these things can cause gas/bloating if not cooked
> thoroughly? I'm not familiar with what you're describing, I'd say
> closer to water chestnut.

I've snacked on them raw before, not in huge amounts. Good to know, I
did blanch them but they're quite crispy.

> I've heard they go good in cholent in place of potatoes.

I'm not sure I could digest cholent without gas or bloating.

Brian Mailman > wrote:

> Blanche Nonken wrote:
>
> (snip)
>
> Now you do know that these things can cause gas/bloating if not cooked
> thoroughly? I'm not familiar with what you're describing, I'd say
> closer to water chestnut.

I've snacked on them raw before, not in huge amounts. Good to know, I
did blanch them but they're quite crispy.

> I've heard they go good in cholent in place of potatoes.

I'm not sure I could digest cholent without gas or bloating.

Blanche Nonken wrote:

> Brian Mailman > wrote:
>
>
>>Blanche Nonken wrote:
>>
>>(snip)
>>
>>Now you do know that these things can cause gas/bloating if not cooked
>>thoroughly? I'm not familiar with what you're describing, I'd say
>>closer to water chestnut.
>
>
> I've snacked on them raw before, not in huge amounts. Good to know, I
> did blanch them but they're quite crispy.

Harold McGee has a chapter on them in one of his books.

>>I've heard they go good in cholent in place of potatoes.

> I'm not sure I could digest cholent without gas or bloating.

Well there's that. But I think i've read the Morroccans or some other
North African folk use them for the variety they call hamin.

B/

Brian Mailman > wrote:

> Blanche Nonken wrote:
>
> > Brian Mailman > wrote:
> >
> >
> >>Blanche Nonken wrote:
> >>
> >>(snip)
> >>
> >>Now you do know that these things can cause gas/bloating if not cooked
> >>thoroughly? I'm not familiar with what you're describing, I'd say
> >>closer to water chestnut.
> >
> >
> > I've snacked on them raw before, not in huge amounts. Good to know, I
> > did blanch them but they're quite crispy.
>
> Harold McGee has a chapter on them in one of his books.

I have "On Food And Cooking" - I'll look it up. Thanks.

>
> >>I've heard they go good in cholent in place of potatoes.
>
> > I'm not sure I could digest cholent without gas or bloating.
>
> Well there's that. But I think i've read the Morroccans or some other
> North African folk use them for the variety they call hamin.

Ah! Maybe I'll plant them in the next place we live. Give them a try
with that.

Blanche Nonken wrote:

> Brian Mailman > wrote:
>>Harold McGee has a chapter on them in one of his books.
>
> I have "On Food And Cooking" - I'll look it up. Thanks.
>

It's in "The Curious Cook", chapter 5.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Blanche Nonken wrote:

> Brian Mailman > wrote:
>>Harold McGee has a chapter on them in one of his books.
>
> I have "On Food And Cooking" - I'll look it up. Thanks.
>

It's in "The Curious Cook", chapter 5.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Blanche Nonken wrote:

> Brian Mailman > wrote:
>>Harold McGee has a chapter on them in one of his books.
>
> I have "On Food And Cooking" - I'll look it up. Thanks.
>

It's in "The Curious Cook", chapter 5.

--
Reg email: RegForte (at) (that free MS email service) (dot) com