Ingredients with Measurements:
- 2 lbs fresh asparagus, trimmed
- 2 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tbsp kosher salt
- 4 garlic cloves, peeled and smashed
- 2 tsp mustard seeds
- 2 tsp black peppercorns
- 2 bay leaves
Special equipment needed:
- 2 quart-sized mason jars with lids
- Large pot for boiling water
- Tongs
Step-by-step instructions:
1. Sterilize the mason jars and lids by boiling them in a large pot of water for 10 minutes. Remove with tongs and let dry.
2. Cut the asparagus spears to fit the jars, leaving about 1/2 inch of space at the top.
3. In a separate pot, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
4. Divide the garlic, mustard seeds, peppercorns, and bay leaves between the two jars.
5. Pour the hot vinegar mixture over the asparagus, filling the jars to within 1/4 inch of the top.
6. Tap the jars gently on a towel to remove any air bubbles.
7. Wipe the rims of the jars with a clean, damp cloth and seal with the lids.
8. Let the jars cool to room temperature, then store in the refrigerator for at least 24 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature for cooling
- Refrigerator temperature for storage
Serving size:
- Makes 2 quart-sized jars
Nutritional information:
- Serving size: 1 spear
- Calories: 10
- Fat: 0g
- Carbohydrates: 2g
- Protein: 1g
Substitutions for ingredients:
- White wine vinegar can be used instead of white vinegar.
- Honey can be used instead of sugar.
- Dill seeds or coriander seeds can be used instead of mustard seeds.
Variations:
- Add sliced onions or red pepper flakes for extra flavor.
- Use different types of vinegar, such as apple cider or rice vinegar.
- Experiment with different spices, such as fennel seeds or allspice berries.
Tips and tricks:
- Use fresh, firm asparagus for the best results.
- Make sure the jars are completely dry before filling them.
- Store the pickled asparagus in the refrigerator for up to 2 months.
Storage instructions:
- Store the pickled asparagus in the refrigerator for up to 2 months.
Reheating instructions:
- Pickled asparagus is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickled asparagus on a platter with other pickled vegetables.
- Arrange the spears in a tall glass for an elegant presentation.
Garnishes:
- Fresh herbs, such as parsley or dill, can be used as a garnish.
Pairings:
- Pickled asparagus pairs well with charcuterie or cheese boards.
Suggested side dishes:
- Serve the pickled asparagus alongside grilled meats or fish.
Troubleshooting advice:
- If the pickling liquid is not enough to cover the asparagus, make more by combining equal parts vinegar and water.
Food safety advice:
- Make sure to sterilize the jars and lids before filling them.
- Store the pickled asparagus in the refrigerator to prevent spoilage.
Food history:
- Pickling has been used as a method of preserving food for centuries.
Flavor profiles:
- Pickled asparagus has a tangy, slightly sweet flavor with a crunchy texture.
Serving suggestions:
- Serve the pickled asparagus as a snack or appetizer.
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