So much asparagus! I always make refrigerator pickles with the hoards of cucumbers in the summer. Knowing you can pickle just about everything I tried pickling the asparagus I can’t bear to eat. Yum! Now I don’t have enough asparagus!
The recipe:
I usually double this and add more garlic.
1 cup vinegar
4 cups h2o
1/4 cup salt
1/4 cup sugar
Boil and cool.
Pack large jar with asparagus and add:
Clove of garlic
Handful of fresh dill
Tbsp pickling spice
Tbsp whole mustard seed
Fill with pickling juice and set out for 24 hrs. Put in fridge. Don’t be tempted! Wait at least another 24 hrs until sampling. Will stay good for up to 6months in fridge. As I wrote above, yum!
