I love asparagus, but since the full harvest comes in over the course of just a few too-short weeks, you may find yourself with more asparagus harvested than you can eat immediately. That’s why this recipe is such a perfect addition to the Eating Garden Fresh series — you can preserve the asparagus through a simple pickling process that will make for a delicious snack or side dish later on in the year!
Melissa’s Tip for the Best Pickled Asparagus: As with any pickling, fresh vegetables make the best pickles and have the most crunch. To make sure asparagus is fresh, try to snap it in half. It should break clean with out any strings. Stringy or limp asparagus is a sign that it’s not fresh.
See the full recipe and details about canning pickled asparagus with garlic and dill at Pioneering Today.
Go here to Submit a recipe of your own to the Eating Garden Fresh Guide.