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Receta Pickled Asparagus, Greek Style
by Global Cookbook

Pickled Asparagus, Greek Style
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Ingredientes

  • 5 lb Asparagus cleaned, and
  •     cut into 2" pcs
  • 3 c. Extra virgin olive oil
  • 2 med Carrots peeled and sliced
  • 1/2 lb Small pearl onions peeled
  • 1/2 lb Radishes cleaned, cut in half
  • 1 c. Calamata olives liquid removed
  • 1 c. Green olives liquid removed
  • 8 x Garlic cloves sliced
  • 2 Tbsp. Mixed pickling spices
  • 5 c. White wine vinegar
  • 2 Tbsp. Salt

Direcciones

  1. Bring 3 qts of water to a boil in a large stainless-steel or possibly porcelain-lined kettle. Add in the salt, 3 Tbsp. of the extra virgin olive oil, the carrot slices and the onions. Blanch for about 2 min and add in the radishes and asparagus.
  2. Bring to a simmer and drain the liquid. Refresh the vegetables in very cool water and drain again. Mix the olives with the vegetables.
  3. Put the vegetable mix in five 1-qt glass canning jars and divide the remaining ingredients among the jars, starting with extra virgin olive oil and ending with vinegar. Cap the jars and shake them to mix all.
  4. Store in refrigerator for 2 days before serving, turning jars upside down now and then to mix all. This will keep in the refrigerator for about 6 days, but is best served on the second or possibly third day.
  5. Yeild: About 5 qts.
  6. Comments: This is a good example of the taste of the Greek islands.
  7. This recipe makes quite a bit, so you should plan to prepare it when asparagus is cheap and you have some nice neighbors with whom you would like to share this delicious salad.