I am looking for a recipe for pickled asparagus, the type that will be ready
to eat within a few days or so, not to be canned.

Anyone have a tried and true?

Thanks in advance.

Anita

Anita Amaro wrote:

> I am looking for a recipe for pickled asparagus, the type that will be ready
> to eat within a few days or so, not to be canned.
>
> Anyone have a tried and true?
>
> Thanks in advance.
>
> Anita

The recipe I use from Small Batch Preserving makes a strongly sour pickle. The
recipe calls for a sprig of fresh tarragon, but basil, cilantro, or thyme work
equally well. One could always make the recipe, but not can it, only leave it
in the fridge. In which case, you might want to parboil the sparrowgrass a
minute or two if it is not real tender.
From Small Batch Preserving, E. Topp & M. Howard, C 2001, Firefly Books:
Herbed Asparagus Pickles
Makes 4 pints
2 1/2 - 3 pounds prepared asparagus
4 sprigs fresh tarragon
2 small dry shallots, halved
2 c. white wine vinegar
1 1/2 c. white vinegar
1 c. water
1/4 c. sugar
1 teaspoon pickling salt
1. Wash asparagus and cut each spear 4 1/4 inces long or long enugh to fit a
wide-mouth pint jar leaving 1/4 inch head space.
2. Remove the jars from canner and pack asparagus into jars with tips down. Tuck
a spring of tarragon and half a shallot among the spears.
3. Combine wne vinegar, white vinegar, water, sugar and salt int a medium
saucepan and bring to a boil. Pour boiling vinegar mixture over asparagus to
within 1/2 inch of rim. Process 15 minutes for pints jars ... [boiling water
bath]
Notes:
I doubled the tarragon only. I like it.
Garlic is nice but ordinary instead of shallots.
Greek Oregano was way too strong.
I liked all wine vinegar.
I needed half again more vinegar/water mixture.
I packed the asparagus tightly, but you could go either way.
Tuck the herbs in first.

The Joneses wrote:

> Anita Amaro wrote:
>
> > I am looking for a recipe for pickled asparagus, the type that will be ready
> > to eat within a few days or so, not to be canned.
> >
> > Anyone have a tried and true?
> >
> > Thanks in advance.
> >
> > Anita
>
> The recipe I use from Small Batch Preserving makes a strongly sour pickle. The
> recipe calls for a sprig of fresh tarragon, but basil, cilantro, or thyme work
> equally well. One could always make the recipe, but not can it, only leave it
> in the fridge. In which case, you might want to parboil the sparrowgrass a
> minute or two if it is not real tender.
> From Small Batch Preserving, E. Topp & M. Howard, C 2001, Firefly Books:
> Herbed Asparagus Pickles
> Makes 4 pints
> 2 1/2 - 3 pounds prepared asparagus
> 4 sprigs fresh tarragon
> 2 small dry shallots, halved
> 2 c. white wine vinegar
> 1 1/2 c. white vinegar
> 1 c. water
> 1/4 c. sugar
> 1 teaspoon pickling salt

To add to that - if you are not preserving these beyond the fridge, you could cut
down on the sour stuff, even to 1 part vinegar in 12 parts of water. It won't last
more than a month or so I guess, but ... A little more sugar buffers the sour a bit
too.
Let us know how you go on.
Edrena

"The Joneses" > wrote in message
...
> The Joneses wrote:
>
> > Anita Amaro wrote:
> >
> > > I am looking for a recipe for pickled asparagus, the type that will be
ready
> > > to eat within a few days or so, not to be canned.
> > >
> > > Anyone have a tried and true?
> > >
> > > Thanks in advance.
> > >
> > > Anita
> >
> > The recipe I use from Small Batch Preserving makes a strongly sour
pickle. The
> > recipe calls for a sprig of fresh tarragon, but basil, cilantro, or
thyme work
> > equally well. One could always make the recipe, but not can it, only
leave it
> > in the fridge. In which case, you might want to parboil the sparrowgrass
a
> > minute or two if it is not real tender.
> > From Small Batch Preserving, E. Topp & M. Howard, C 2001, Firefly Books:
> > Herbed Asparagus Pickles
> > Makes 4 pints
> > 2 1/2 - 3 pounds prepared asparagus
> > 4 sprigs fresh tarragon
> > 2 small dry shallots, halved
> > 2 c. white wine vinegar
> > 1 1/2 c. white vinegar
> > 1 c. water
> > 1/4 c. sugar
> > 1 teaspoon pickling salt
>
> To add to that - if you are not preserving these beyond the fridge, you
could cut
> down on the sour stuff, even to 1 part vinegar in 12 parts of water. It
won't last
> more than a month or so I guess, but ... A little more sugar buffers the
sour a bit
> too.
> Let us know how you go on.
> Edrena
>
>
Thanks, Edrena. I am actually passing this on to a friend, but it sounds
really good and is it asparacgus season after all. I just might make some
myself.

Appreciate your help.

A.