Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The heartbreak of wasted asparagus stalk bottoms is solved with these two recipes: Tarragon Asparagus Pickles feature the pretty tips; the hearty stems are given a bracing shot of garlic and red pepper.
The abundance of fresh spring asparagus is always too short-lived. Preserving a few jars of it is a must! This recipe is pickled and peppered...with just the perfect amount of kick.
Pickle some of your spring asparagus for later in the year. It's easier than you might think!
It is very difficult to stop eating these. Like spring in a jar and so easy to make.
A quick pickle for asparagus.
Do you hear the call of the jar? This post is for anyone who is uncertain about canning, but wants to give it a try. Pickled Asparagus is the perfect beginners canning project!
What makes a spear of pickled asparagus martini worthy? Horseradish!
With asparagus such a prized vegetable, ever having enough to pickle seems an impossible dream!
Naturally pickled asparagus with spring garlic, tarragon, garlic, pepper and coriander seeds. A perfect way to preserve spring!
My favorite recipe for canning pickled asparagus. Why pay $8 a jar at the store when you can make your own (and custom flavor it)?! Use 12 oz jelly jars for extra long spears.