I have to admit that I am a newbie to pickled asparagus. But I figured that I love asparagus and I love most pickles, so chances were good that I would love these too!
With the spring almost here, and new spring asparagus just starting to hit the stores I knew it was time to make some.
I researched a number of recipes and there were so many out there I just didn’t know which one to go for.
There were ones that were more of a traditional pickle and ones that were heavier on the lemon, but this one had just a peel of lemon rind added in, so the lemon flavor is there but light. Figured it was a good one to start out with!
Very easy recipe too. The only time consuming part is cutting all the asparagus to perfectly fit into the jars, making sure they do not go above the top. I also got to use my new homemade Pickling Spice!
After only a day and a half in the jar, I just couldn’t wait. I had to open one up and give it a try. Soooo good! and with quite a bit of tang to them. I really could keep nibbling at them all evening, but I will try to restrain myself!
Can’t wait to serve them at Easter!
Lemony Pickled Asparagus
A very tangy pickled asparagus with a hint of lemon and a little bit of heat.
- 3 1lb bunches of asparagus
- 3 cups water
- 3 cups white vinegar
- 2 Tablespoons kosher salt
- 4 Tablespoons pickling spices
- 1 Tablespoon crushed red pepper flakes*
- 5 garlic cloves, peeled
- 1 Lemon, outer peel carefully cut into long strips
- Prepare canner, jars and lids.
- Trim asparagus to fit in jars, taking care that the tips do not reach above the top of the jar.
- Soak asparagus in ice water for at least 10 minutes to loosen any dirt.
- In large pan, bring water, vinegar, spices, and pepper flakes to a boil.
- Drain asparagus and fit tightly into hot jars.
- Place one garlic clove and one strip of lemon rind into each jar.
- Pour the hot brine into jars, leaving 1/4 headspace.
- Wipe jars and affix lids.
- Process in boiling water bath for 10 minutes.
- Let sit for at least 24 hours for the flavors to fully meld.
- *If you're not a fan of spicy or hot, you can reduce or omit the red pepper flakes.
Adapted from Mrs. Wheelbarrow's Kitchen
From the Garden Table http://fromthegardentable.com/