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.


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...