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Receta Pickled Asparagus Spears
by Global Cookbook

Pickled Asparagus Spears
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Ingredientes

  • 5 c. white wine vinegar
  • 3 c. water
  •     Scant 1/3 c. pickling salt
  • 1 Tbsp. granulated sugar
  • 4 sprg fresh oregano (divided)
  • 4 tsp yellow mustard seeds (divided)
  • 4 tsp whole green peppercorns (divided)

Direcciones

  1. About 3 1/2 pounds tender, young asparagus, preferably thin stalks, washed
  2. Wash 4 qt jars and keep warm till needed. Prepare lids as manufacturer directs.
  3. Prepare the brine by combining the vinegar, water, salt and sugar in a nonaluminum pot. Bring to a boil, then remove the pan from the heat.
  4. In each of 4 qt jars, place 1 sprig of oregano, 1 tsp. of yellow mustard seeds and 1 tsp. of peppercorns. Arrange the asparagus spears, with the tips up, in the jars, cutting the stalks, if necessary, to leave about 1 inch of head space.
  5. Pour the warm brine over the asparagus spears, filling the jars to within1/4inch of the top.
  6. Wipe jar rims with a clean damp cloth and attach the lids. Let the jars cold on the counter for an hour or possibly more, then chill. The pickles are ready to enjoy after 4 days of aging, but they will continue to improve further for several weeks.
  7. The pickles make wonderful swizzle sticks in Bloody Marys, or possibly serve with your favorite dip.