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The asparagus is done producing and I wanted to get some pickled before it was all gone, so today I took a few minutes (30 to be exact) to put them in jars and boil some brine to pour over them.
Since I’ve got so much going on right now, I’m just putting them in the fridge instead of canning them, but I’m happy to have at least these 6 pints pickled! This was a great feeling of accomplishment for me in the midst of all the other things I’m needing to do, and I got to check that off my list. Yeah!
I basically used the same recipe I use for cucumbers. I made enough of the refrigerator pickle brine to cover all the spears that I cut to fit in the jars. I added a garlic clove and some red pepper flakes to each jar, though I did lessen the amount of pickling spices. I’ve always canned these in the past, so I’m looking forward to seeing how these turn out.
So there are quick ways to preserve the season’s harvest even when you don’t have a lot of time, and I’m going to be very glad I took the 30 minutes when I bite into the first spear, usually in the fall or winter when asparagus is way out of season.
Next on my list? A new recipe for rhubarb butter I found that looks wonderful.
But that’s not happening until next week at the earliest!
Hi, I'm glad you're here! I'm Jami and at AOC you'll find simple whole food recipes, easy DIY projects, organic gardening tips, plus what I call my "cottage mentality" which celebrates imperfections, embraces simplicity, and finds joy in everyday life.