Wednesday, June 26, 2013

~Canning Notes: Pickled Asparagus~

Last year while I was looking for recipes for pickles, it came to me that "pickles" does not universally mean pickled cucumbers. One can pickle most anything one desires, including pig's feet (though I certainly do not desire to pickle pig's feet! and I actually did not come across such a recipe).

Last week I purchased asparagus from a local farm and set about pickling it, using Marissa's recipe found here (I left out the cayenne).



I really wish I had 24-oz. jars, but I didn't want to run to the store and purchase jars for something I don't know if I'll want to make again. So this year I made do, and if it turns out that we love pickled asparagus, I might buy some jars so that I can get longer pickled asparagus.


The season's next locally-offered produce will be cherries! I'm looking forward to putting up some cherry preserves.

2 comments:

The Queen of Brussels Sprouts said...

We love pickled peppers and onions. They taste great on subs.

Tammy said...

Mmm, sounds good. I pickled a lot of peppers last summer, but most of them are still canned...