It’s that time of year again. Asparagus season!!!
I know, I know. We have told you before that this is one of our most favourite vegetables.
It is also a very low-calorie and nutritious one as well.
We have also shared with you many recipes using this delectable perennial. Because it is so versatile, the possibilities are endless.
As luck would have it, we have an asparagus farm about 10 minutes from our home. No need to grow it ourselves when it is available so close to home and when you can buy it in such large quantities fresh picked.
I thought I would share my spicy pickled asparagus recipe with you this time. It comes from an old recipe that was printed in the Toronto Star in 1995.
I did make some changes to it though, to satisfy my own taste.
1. I make 1 1/2 times the brine. I use cider vinegar for the extra 1 1/4 cups. 5 lbs of asparagus seems to make about 8 pints so this ensures there is enough brine.
2. I cut the amount of dill in half and add 1/2 tsp of dried crushed red peppers to each jar.
3. I like this recipe because it doesn’t call for the asparagus to be blanched. I have tried it both ways and find by blanching and then processing the jars after they are filled, leaves the asparagus mushy in texture.
So there you go. Another recipe to add to the list of very yummy uses for this early spring vegetable.
Since this is one of the vegetables best enjoyed while it is in season, I am always looking for new recipes to try. What is your favourite? Please share.