The Canning Kitchen by Bronee Amy

Author:Bronee, Amy
Language: eng
Format: epub
Publisher: Penguin Canada
Published: 2015-06-08T16:00:00+00:00

PICKLED ASPARAGUS SPEARS

These savoury spears of pickled asparagus are seasoned with flavourful fennel seeds and a garlic clove inside each jar. Enjoy a couple of spears alongside a deli sandwich, or chopped and tossed with your favourite hot or cold pasta dishes.

MAKES THREE 500 ML (2 CUP) JARS

4 lb (1.8 kg) asparagus

3 garlic cloves, peeled

1½ tsp (7 mL) fennel seeds

1¾ cups (425 mL) pickling vinegar (7% acetic vinegar)

1½ cups (375 mL) water

2 tbsp (30 mL) pickling salt

Rinse the asparagus under cool running water. Cut the spears into about 4-inch (10 cm) lengths. Line up 3 clean 500 mL (2 cup) jars. Drop 1 garlic clove and ½ tsp (2 mL) fennel seeds into each jar. Snugly pack the spears upright into the jars, ensuring they’re at least ¾ inch (2 cm) below the rim.

Prepare the brine by combining the vinegar, water and salt in a medium saucepan. Stir over high heat until the salt dissolves and the liquid turns from cloudy to clear.

Ladle the hot brine over the packed asparagus, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if needed. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on page 17.

TIP For crispy pickles, choose thick, firm asparagus stalks rather than thin ones. Simplify packing by using wide-mouth canning jars. For best flavour, wait 2 to 3 weeks before opening.

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