ASPARAGUS PRESERVED IN OIL
Steps:
- Trim away the tough woody ends of the asparagus, then cut into lengths 3/8 inch less than the height of your larger jar, keeping the tender trimmed-off bits to one side.
- Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil. Remove from the heat and cover to keep warm. Meanwhile, place a griddle pan over high heat. Add the long asparagus spears and cook, turning once or twice, until lightly charred. Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes. This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
- Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21). Remove the asparagus from the vinegar bath and pack it, upright, into the jar. Add a few herbs. Pour in two-thirds of the lemon juice, then cover completely with oil. Seal with a lid (see p. 22). Repeat the entire process with the trimmed-off ends and the smaller jar, using up the remaining garlic, peppercorns, herbs, lemon juice, and oil.
- Keep in a cool, dark place for 6 weeks before using. Consume within 4 months. Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
- VARIATION
- Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.
PRESERVED ASPARAGUS
Make and share this Preserved Asparagus recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 8 pints, 32 serving(s)
Number Of Ingredients 8
Steps:
- Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
- Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
- In a saucepan, combine vinegar, water, and salt; heat to boiling.
- Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
- Use a plastic knife to release any air bubbles and seal jars.
- Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.
Nutrition Facts : Calories 28.6, Fat 0.3, SaturatedFat 0.1, Sodium 1782.3, Carbohydrate 4, Fiber 1.8, Sugar 1.1, Protein 2.2
PICKLED ASPARAGUS
Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Provided by Julia Moskin
Categories condiments, side dish
Time 1h
Yield 3 or 4 pint jars
Number Of Ingredients 12
Steps:
- Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
- Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
- Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
- Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
- Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
- Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
- Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 12 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 11 grams
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