Saturday, June 27, 2020

Rewarding Venture

Success! My third fermentation is my creation and a success. Next project? Hopefully it will be cauliflower florets. The local farm market is displaying them and I'll probably use my same mixture or perhaps use white vinegar instead of the apple cider variety so the brine won't be so dark. I think now that I'm getting the knack of using my beautiful pot! I did have to add a bit of water to the lid grove during its three week fermentation period.
Geraldine’s Fermented Pickled Asparagus
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


  1. My first question was gonna be is the asparagus crisp. You answered! Delicious sounding.

    1. mother used to pickle cauliflower, cucumbers & a tiny round yellow sweet pepper & canned them. I wish I could remember what the pepper is called. That was good too.

  2. This comment has been removed by the author.

  3. I now see what you emailed me about...just a spam comment. No big deal.