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distilled white salt garlic dill hot pepper whole allspice cumin Coriander eggs extra-virgin olive oil freshly ground black pepper
Viewed: 125 - Published at: 5 years agoIngredients
- About 5 pounds asparagus, thin to medium-thick
- 2 1/4 cups distilled white or white wine vinegar (labeled at least 5 percent acidity)
- 4 tablespoons salt
- 2 garlic cloves, slivered
- 1 teaspoon dill seed (optional)
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon whole allspice (optional)
- 1/4 teaspoon cumin seed (optional)
- 1/4 teaspoon coriander seed (optional)
- Hard-boiled eggs for serving
- extra virgin olive oil for serving
- freshly ground black pepper, for serving
Method
- Cut bottoms off asparagus to make them fit upright in a pint jar.
- Asparagus tips should be at least 1/2 inch below lid.
- (Reserve bottoms for another use.)
- Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil.
- In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water.
- Set aside to drain.
- Combine remaining ingredients in a saucepan with 2 1/4 cups water and bring to a boil.
- Stir occasionally and cook just until salt dissolves; turn off heat.
- Prepare 4 clean, hot pint jars and bands, and new lids.
- (Dip in boiling water, or run through dishwasher.)
- When jars are dry but still hot, pack asparagus into them, wedging spears in tightly.
- There should be enough for 3 or 4 full jars: do not half-fill jars.
- Pour in vinegar solution, just to barely cover tips of asparagus.
- Make sure to leave 1/2 inch air space above vinegar solution.
- Distribute garlic slivers and spices evenly among jars.
- Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands.
- (Not too tight, just firmly closed.)
- Prepare a boiling-water bath in a deep pot with a rack.
- Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches.
- Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil.
- When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs.
- Let cool on counter, untouched, 4 to 6 hours.
- After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
- Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year.
- Refrigerate after opening.
- To serve, drain off pickling liquid and arrange asparagus on plates.
- Add hard-boiled egg, drizzle with oil and shower with black pepper.
