Pickled asparagus

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scarpper

Fire Starter
Original poster
Feb 6, 2021
31
13
It's almost time for the asparagus to pop out of the ground. Does anyone have a good recipe for pickling it that they would like to share?
 
It's almost time for the asparagus to pop out of the ground. Does anyone have a good recipe for pickling it that they would like to share?
I did some last year but don't think I posted it here. I'll look in my notes when I get home.
 
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Watching!
Also curious if anyone does a fermented pickle on asparagus!
I have. And it is amazing!
2 tbs pickling. Our kosher salt to 6 cups of filtered non-chlorinated water.
Sprigs of Fresh dill
1/2 tsp pepper corns
1 tbs minced garlic
1 tsp celery seeds
dash of red pepper flakes
Let them ferment for two weeks. Then try them. Go longer for stronger.
This works for pickles, carrots, brussel sprouts, beans.
 
I have. And it is amazing!
2 tbs pickling. Our kosher salt to 6 cups of filtered non-chlorinated water.
Sprigs of Fresh dill
1/2 tsp pepper corns
1 tbs minced garlic
1 tsp celery seeds
dash of red pepper flakes
Let them ferment for two weeks. Then try them. Go longer for stronger.
This works for pickles, carrots, brussel sprouts, beans.
Awesome! I will try it. They have such great fresh texture, but was afraid of then going slimy.
 
I have. And it is amazing!
2 tbs pickling. Our kosher salt to 6 cups of filtered non-chlorinated water.
Sprigs of Fresh dill
1/2 tsp pepper corns
1 tbs minced garlic
1 tsp celery seeds
dash of red pepper flakes
Let them ferment for two weeks. Then try them. Go longer for stronger.
This works for pickles, carrots, brussel sprouts, beans.
Steve H Steve H Do you boil the ingredients or just mix and ferment?
I've made lots of vinegar pickles and would like to give fermenting a try. Thanks for the recipe.
 
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I have a wild asparagus patch back in MN, but I fear the the peak season will be gone before I get back up there this spring.
Any pickling recipe from the Ball "Blue Book" will be a great start. Most recipes are around canning so you can extend the joy until the jars are emptied
 
I have. And it is amazing!
2 tbs pickling. Our kosher salt to 6 cups of filtered non-chlorinated water.
Sprigs of Fresh dill
1/2 tsp pepper corns
1 tbs minced garlic
1 tsp celery seeds
dash of red pepper flakes
Let them ferment for two weeks. Then try them. Go longer for stronger.
This works for pickles, carrots, brussel sprouts, beans.

I was mistaken... I did green beans not asparagus, but the flavors are almost exactly the same as Steve H Steve H has listed. I did not ferment, just did fridge pickle style.
 
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When they get to the flavor you want. Then they need to refrigerated.
Couple questions. Did you cut the stalks in chunks or leave them whole? And did you use an air lock or just burp the jar every day?
 
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