CanJam May, Pickled Asparagus
Keeping up with CanJam 2010 has been more of a challenge than I thought it would be! I’m happy that it has forced a new creativity in the kitchen and produced new pantry treats.
Our neighbor and suburban garden co-conspirator has more asparagus than the family can reasonably consume (this over planting was intentional) so I was able to harvest about a pound and a half this morning for preserving. After washing and cutting down the spears to fit in a quart canning jar (only needed one) I made the following pickling solution:
2 cups white vinegar
1/4 cup Apple cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon mixed peppercorns
Mix all in a non reactive pan and bring to a boil. Pour over fresh asparagus packed in quart jar, being sure to fully cover the asparagus. Seal with a sterilized lid and ring- you could process it if you want, but it will seal and keep for about twelve months.
Happy CanJam & have fun!