Geraldine’s Fermented Pickled Asparagus
Friday, June 5, 2020
Friday, June 5, 2020
About 20 fresh asparagus spears. Cut tips with 3 inch stems. Cut to 1 1/2 inch pieces. You will then have a mixture of short tips and stalk pieces. *
Mix together:
3 T. Turbinado cane sugar (sugar in the raw)
1 1/4 C apple cider vinegar
1 T. natural sea salt
1/4 tsp. celery seed
1/4 tsp. dill seed
1 tsp. whole black peppercorn
10 whole cloves
(I would have added mustard seed but was out of it.)
Heat all ingredients on low, stirring to dissolve sugar completely.
Place asparagus pieces in fermentation pot and cover with above warm mixture. Place weights on top and push down. Cover and add water to pot groove.
Ferment for about three weeks. Jar up and keep refrigerated.
*The remainder of asparagus stalks may be sliced, cooked, pureed and made into cream of asparagus soup!
Finished June 27, 2020 and is PERFECTLY DELICIOUS! Crunchy, pickled, and pleasantly flavorful!
Recipe created by GMR