Discussion in 'Canning' started by chef willie, Mar 28, 2013.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Spring brings asparagus and I wait till the markets run the 'special' lead in price to score some. Most stores around here are still at about $3 a pound so was happy to find some at $1.68 a pound for Easter meals. Love the pickled spears in Bloody Mary's or just outta the jar as a snack with a sandwich. The spears were long so were cut to fit the pint jars and then I pickled up the spear pieces so as not to waste anything. I like mine SPICY so used a peppercorn medley plus 2-3 dried red peppers in each, mustard seed and celery seed and, of course, garlic.

    4#'s asparagus

    4 cups cider vinegar

    1 cup water

    1/4 cup of salt. I use pickling salt

    2 Tbl sugar

    Garlic cloves, celery seed, mustard seed, peppercorns

    Heat wet ingredients to dissolve salt & sugar. Cut asparagus to fit jars with about 1" of space at the top left. I used a tsp of celery, mustard and peppercorns in each jar plus 2-3 red peppers in each jar and 1-2 toes of garlic in each jar. Adjust each ingredient to your own taste. Fill jars with juice, water bath for 15 minutes. I had to make more juice for the spears, the amount listed is good for about 4 pints.

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Never had them but being my fav Veg I may be trying it....JJ
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks for posting this recipe! We love pickled asparagus ! I 'll be keeping my eyes peeled for a good deal. Cheapest here so far has been $2.98# We get a bunch from our garden but usually eat that fresh!
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!!

  5. chef willie

    chef willie Master of the Pit OTBS Member

    Thx all....yeah, used to be 99 cents a pound at the height of production in the past. Are those days gone?? Bloody Mary in a tall rocks glass, celery, jumbo olives and a spear of pickled asparagus....heaven
  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    The best Bloody Mary I ever had came with pickled asparagus, blue cheese-stuffed olives, and a strip of beef jerky rubber-banded to the side.  A meal in a glass!
  7. smokeamotive

    smokeamotive Smoking Fanatic

    As I usually cut more than I can eat fresh, this would give me something to do with some of it. Have @ 20 ft of 16yr old crowns. I get plenty of asparagus. just have to wait for it to warm up enough for it to come up. What variety of peppers do you put in them? And have you ever done them in Dill? Wonder if they would work in a cold pack recipe?
    Once again This place has come up with something new (to me) and interesting! :sausage:
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Wow....nice row of asparagus. I've never stayed in one spot long enuf to do that. The chilies this time were the Japones Entero, Japanese chili pods available in most Hispanic sections of the store. Also have used the Chili Arbols, another hot small dried chili. I don't think the addition of dill would hurt anything. The original recipe I have states 'the BW method is necessary to tenderize these cold-pack pickles'.
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I perused my grandmother's cook book, all hand written and found this in her pickling section:

    Enough asparagus to pack a quart jar
    Cup of white vinegar
    Cup of water
    1/4 cup sugar
    1/4 cup pickle salt
    spicy peppers

    Pack jar pour warm liquid over put in chiller asap, ready two weeks.

    I forgot to add that it mentioned to adjust the liquid amount to if needed for full coverage.  I suppose one could substitute salt type too (kosher).
    Last edited: Apr 1, 2013
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    So I thought I'd run a batch pickled asparagus today. Went to the store, $4.99/# !!!! NO way!!!
  11. smokeamotive

    smokeamotive Smoking Fanatic

    Thanks for the responses guys! Sorry I havent got back sooner ,it's been a hectic week!
    Chef Willie, I'm either very tired (which I am, been up since 3am) or am I missing something? Why would I need to tenderize fresh asparagus? Or are we talking about the base of the stock on larger pieces that can be woody?
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Gonna bump this.My Safeway has asparagus $.99 per pound. Picked up 6 pounds and am gonna make a batch today or tomorrow!
  13. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks for bumping this thread, Case!  Getting close to asparagus season, and I'd hate to let it get away without canning some this year.

    BTW, how is your asparagus crop looking this year?  Did the big snowfall trash it, or do you expect a crop?

    Have a great week!

  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hey Clarissa, get thee to a Safeway, sale
    Here lasts until the 11th!

    The crop has been coming back for close to 30 years now... As long as you let asparagus go to seed it will come back every year once it's established. At least where we live it does. Does take two years though to get established. So plant and then wait...
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    DS How did it come out did you make any yet?? 

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