Posted by Bill Hettig on 12th Dec 2014
Dill Asparagus
Asparagus season is getting longer in this inter-connected world. I see packages of fresh asparagus at my supermarket in Western New York from spring all the way into late fall. Asparagus is a star ingredient in vegetable fermentation. It rocks with a pickled flavor that marries well with many existing pickle classics - like dill pickles. It's even faster than using cucumbers.
Most people don’t realize asparagus can be fermented in raw form, yet it tastes "cooked" and succulent. I think I like it best in pickled form. What's more, there is very little prep time. Rinse whole asparagus, and then simply take a clean one-quart jar. Measure one length of asparagus to fit within the jar. It should be 2-inches shorter than the jar lip. Use this as a template and cut the rest of the asparagus to length - or it’s fun even just to snap them. You can also make this a beautiful floral display in the jar, especially if you want to give them as gifts. If your taste for garlicky dill pickles can not be sated with out-of-season cucumbers, but asparagus is looking good, then this is the recipe to make. We simply use our recipe for garlicky dill pickles and do the same thing except switch out the cucumbers for asparagus and Voilà, Dill Asparagus.
Prep Time: 15 mins Jar Size: 1 quart/.9L
-
Ingredients
- 1 lb asparagus, rinsed and cut to length 2 inches shorter than jar lip
- 2 TBS. garlic (or to taste), minced or sliced, as desired
- ½ cup dill, crush slightly with rolling pin to release flavor
- 1 TBS. pickling spice - try our signature recipe or purchase at supermarket
- Brine: 2 cups spring water + 1 TBS. Celtic Sea Salt® or other premium brand
-
Fermentation Instructions
- Place pickling spice, half of the garlic into bottom of a clean 1 quart wide mouth jar.
- Place asparagus around the outside of jar creating a nice display; gently fill the center with crushed dill.
- Add remaining garlic.
- 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!
Serving Suggestion - Add a few spears to a salad, or to an antipasto plate.
You will find a new pickling mate in asparagus; the texture holds well over time. Also try Asparagus á Cru. for a unique mild licorice flavor!