A lovely French accent of shallots and tarragon. Asparagus a Cru’ is delicious served as a cold side dish with a little dab of mayonnaise or creamy salad dressing. Choose asparagus stalks with tight heads. They can be thin or thick, green or white, or a mixture.
Prep Time: 15 mins Jar Size: 2 quart/1.8L
- 2 lbs asparagus, cleaned with tough ends removed
- 1 TBS. garlic, minced
- 1 cup shallots, minced
- 4 sprigs tarragon, 3 inch stems or 2 TBS. dried
- 1 tsp. peppercorns, cracked or coarsely ground
- 2 bay leaves, whole
- Brine: 4 cups spring water + 2 TBS. Celtic Sea Salt® or other premium brand
- ⅓ cup white wine vinegar for a sharper contrast (optional)
- Fermentation Instructions
- Place bay leaves into bottom of a clean 2 quart wide mouth jar.
- Gently load remaining vegetables, intermixing tarragon and asparagus for an appealing look. Top with minced shallots and garlic stopping 2 inches from jar lip.
- Make brine by dissolving salt in water (TIP: pour room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
- Allow cup to float and clean off veggie/seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
- Place in cool location (68-74 degrees) and wait patiently for 4 days!
Pour off just enough brine to add in vinegar (optional); reserve brine for another recipe. Try your hand at secondary fermentation by making some Pickled Eggs.