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Dawn_MO

This is a good recipe for asparagus and especially those pesky butts.


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #13976 at 3:40 pm on Mar 5, 2009

I have posted it before. I used to sell the pickles at my market, and since there was such a large quantity of butts, I started cutting them into bite-size pieces, about an inch or so, and pickling them too. I sold them for less than the spears, and always sold out of them. This brine is delicious with other veggies too.

* Exported from MasterCook *

PENNY'S NORTHWEST ASPARAGUS Small Batch

Recipe By :Penny
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
desired
1/2 teaspoon red pepper flakes,
and/or
2 chili peppers
dried
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons plain salt or canning
salt

Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into one container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts., but plan on being able to make more brine, just in case.
Makes 2 pints.

This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.


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