Sunday, March 7, 2010

Pickled Asparagus

This is a mild but flavorful way to cool some of that extra asparagus you may have in your fridge!

30 asparagus spears
1/3 cup coarse salt
2 quarts cold water
1 2/3 cups white vinegar
1/2 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seeds
1 1/2 teaspoons dried dill weed
2 jalapeƱos, sliced into rings
3/4 teaspoon chili pepper flakes

1. Trim the bottom parts of the asparagus spears. Place in a large dish and sprinkle 1/3 cup salt on them. Cover with water. Let sit for 2 hours, drain and rinse under cool water.
2. In a sauce pan over medium heat, combine vinegar, sugar, 1 teaspoon salt, mustard seed, dill, chili pepper flakes, and jalapeƱos. Bring to a boil and boil for 1 minute. Add asparagus and simmer till desired tenderness. Cool and refrigerate. Eat within 2 weeks.

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