Pickling Asparagus

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   One of the first local crops of the edible year is asparagus, and this year we've been enjoying Yakima grown asparagus since the end of March. Mother Nature always calls the shots on the duration of the crop. Some years we have asparagus through June, if the weather stays cool, other years, if things heat up early, the crop is here just a few weeks in spring. If I had to guess this year, I'd say asparagus will finish up in May, but what do I know? It's a hunch.

   Asparagus is delicious hot or cold, and our favorite cooking method is to quickly boil or steam it and top with lemon butter. It just takes a few minutes, about 2-3, depending on size.

   Local asparagus is most flavorful, and most tender when the spear is robust in size, and not like a super skinny supermodel. Hard to believe, I know, but physics are on our side; it's all about the proportion of exterior to interior, and it's the exterior of the "grass" that has the most stiffening fiber.

   Let the spear of asparagus tell you where to trim the end. Each spear has a point of least resistance, and when you snap the spears in your hands, your hands will intuitively find it. 

   Asparagus is a fun veggie to pickle, and here's the recipe from Oregon State University. Feel free to add hot peppers as desired. These photos are the batch of pickled asparagus that Esther and Kei made last year---zesty!

   Remember, when pickling, use pickling salt. It's  uniodized and free of additives, and will give you a crystal clear brine. Use standard vinegar with 5% acidity. "Standard" vinegar is all 5% acidity, it's when you use herb infused  or craft vinegar that you'll find the acidity may be lower and unsuitable for pickling. It's important for food safety to use 5% acidity.

OREGON STATE UNIVERSITY'S PICKLED ASPARAGUS

approximately 8 lbs. asparagus

6 cups water

6 cups 5% acidity white vinegar

6 tablespoons pickling salt

2 teaspoons pickling spice mix

8 cloves garlic

   Wash asparagus in cool running water.  Cut into jar-length spears. Place pickling spice in a cheesecloth bag.

   Combine water, vinegar, salt  and the spice bag, and bring to a boil.

   Pack asparagus in washed, preheated jars.  Put 1 clove garlic in each jar, and hot peppers if desired.  Cover with boiling brine, leaving 1/2" headspace. Adjust lids and use a boiling water bath canner to process 10 minutes.  (If significantly above sea level, check the OSU website for adjustments in processing time.)

Fruitfully yours,

Karin