Recipe for the Day

[Lucky]

Refrigerator Pickled Asparagus
Recipe yields about 3 cups of brine
Fills 1 tightly packed Quart jar (Note: picture shows 3 jars, recipe is for one.)
30 minutes, start to finish.

Originally from foodpreservation.about.com, modified by me and I added the brand names of ingredients I use. This is not a canning recipe so it does not require canning equipment, just clean jars and some refrigerator space. Be sure to use apple cider, not white, vinegar.

You will need:
1 bunch (roughly 40 spears of fresh asparagus)
2 and 1/4 cups water
3/4 cup apple cider vinegar (I use Bragg organic, raw, unfiltered)
1 and 1/2 tablespoons kosher salt
1 tablespoon Sugar in the Raw natural cane sugar
3 cloves garlic, peeled and cut in half
1 and 1/2 teaspoons Ball Mixed Pickling Spice*
1 clean quart jar with lid

(*Original recipe calls for 2 sprigs fresh dill, 1 tsp whole mustard seed, and 1/2 tsp whole black peppercorns. I tried that once, it’s great, but then I discovered Ball’s Mix. Whoa. It has these three plus: cardamom, cassia, ginger, coriander, all spice, chili pepper, cloves, and bay leaves. So good.)

1) Wash asparagus and cut/trim to fit in your selected jar. If jar tapers at all up towards the lid, cut some shorter and really pack them in the widest part of jar.

2) Remove asparagus from jar and blanch. (Drop vegetable in boiling water for 20-30 seconds. Remove with tongs and drop immediately in a bowl of ice water. Allow it to sit in water 30-45 seconds. Remove with tongs, set on a plate.)

3) Prepare brine: In a large pan, bring water, apple cider vinegar, salt, and sugar to a boil. Stir a little and remove from heat as soon as salt and sugar have dissolved.

4) Load jar with raw garlic and your chosen spice blend. Lay jar on its side and load asparagus in before standing it upright again. Pour warm brine into jar, leaving about an inch of headspace. Allow jar to cool to room temp before adding lid and storing in fridge.

These are ready in about 5 days, but they’re even better in 14 days. Stores in fridge at least 3 months before the texture starts to change. They are good alone, on salads, as a side dish with brisket or freshwater fish, and go great in a Bloody Mary.