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.
This post is one of the Eating Garden Fresh series, where we bring you delicious, simple ways to enjoy garden fresh produce.
Go here to Submit a recipe of your own to the Eating Garden Fresh Guide.
Sue says
I love pickled asparagus, so were can I get the recipe to do my own….thanks
sue 🙂
AngEngland says
Hey Sue! They are good aren’t they? Look at the bolded part “See the full recipe and how to at Pioneering Today” for the link or click directly over to http://melissaknorris.com/2013/05/31/pioneering-today-how-to-make-and-can-marinated-pickled-asparagus/