2 lbs Asparagus-tough ends snapped off (or peeled)
1 garlic clove(or to taste)-peeled and sliced
2 TBS. Celtic Sea Salt® Light Grey
1 bunch fresh dill (2 cups, packed), stems pounded
4 cups spring water filtered, & non-chlorinated
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If you love asparagus steamed
or grilled or roasted, you're going to love them pickled! If you are
pickling for the holidays, you can arrange an artful display of white
and green asparagus right inside the Perfect Pickler".
1. Soak asparagus for 10 minutes, then drain. Snap off fibrous ends, or
use a vegetable peeler to remove.
2. Review pages 6 and 7 of the Perfect Pickler" Instruction-Cookbook
and complete the recipe.
**If you want a more pronounced sour flavor,add 3 to 4 Tbsp. cider vinegar after 4 day fermentation. Refrigerate, wait 24 hours and
taste.
Spicy Asparagi - to above recipe add: 1 cup sliced onion, 1 large
crushed bay leaf, 1 tsp. each mustard seed, celery seed, dill seed,
cracked peppercorns, and 1/2 tsp. red pepper flakes.
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