pickled asparagus

Ahhh, asparagus season. It's the first bonafide crop harvest in spring. The first truly fresh vegetable you can sink your teeth into. The first messenger heralding in a summer of bounty.

And here in the Pioneer Valley, well, this is asparagus country. We lift up our noses and call it Hadley grass. "Did you know Queen Elizabeth II specially requested asparagus from Hadley, MA?" we say. Well, I sure hope it was pickled, because I can't get behind any other form of asparagus that has survived a transatlantic boat ride.

Pickled asparagus is a delightful treat that makes a tasty edition to sandwiches, salads, hors d'oeuvre platters or simply as a side dish. Asparagus pickles can be made with vinegar and stored in the refrigerator, made with vinegar and canned, or naturally fermented. Take your pick, because I have included instructions for all three ways!

The number 1 rule to making great pickles is starting with great vegetables. For the most delicious results, pickled asparagus should be made during asparagus season with freshly picked, local asparagus, and pickled as soon as possible after picking or purchasing. Did I just write a tongue-twister?

asparagus pickles

ingredients

1.5 lbs fresh asparagus

2 large cloves garlic, quartered

1 tsp peppercorns

1 tsp red pepper flakes

2 springs fresh dill

2 cups water

1.5 Tbsp sea salt

(for vinegar pickles, add: 1/2 cup white vinegar)

yield

fills one 1.5 pint Ball jar

1. Throw your garlic, peppercorns, pepper flakes and dill into the bottom of a 1.5 pint Ball jar.

2. Combine salt and water in a saucepan (+ vinegar, if using) and heat until salt dissolves. If you're canning, bring bring to a boil. If not, remove from heat.

3. Chop off asparagus ends so they fit comfortably in jar.  This will probably mean cutting off a couple inches of good eating asparagus. I like to save these ends and toss them in my morning eggs.

4. Pack asparagus into jar. Lay jar on its side while packing to keep spears straight for a good, snug pack. (If canning, jar must be hot & sterilized. To sterilize, run through dishwasher or boil for 10 min.)

5. Top with warm brine. (If canning, top with piping hot bring)

6. Finish as indicated below based on the type of pickle you are making:

• For quick vinegar pickles, simply refrigerate. Wait at least 24 hours before eating. Will last 2 + months in the fridge.

• For canned vinegar pickles, process in a hot water bath for 10 min. Eat within 1 year. Refrigerate after opening.

• For fermented pickles using a vinegar-free brine, make sure asparagus tips are fully submerged (use a weight in necessary), cap loosely and place on a saucer. Burp daily to release gases. Ferment at room temperature for 3 - 10 days, depending on how fermented you like them. In higher temperatures, pickles will ferment faster. Refrigerate and eat within 3 months.