Rebecca Orchant turns to her favorite life prolonging technique to save a bunch of lovely, tender spring veggies.
Don’t tell me you’re tired of asparagus already. If you’re anything like me, you gobble up these harbingers of spring with extreme prejudice. They’ve been sauce gribiched, sliced into ribbons, pureed into soup — we really gave asparagus the business this season. However, due to my Sidekick and my excitement over spring produce, we still had some kicking around in the crisper. It makes me sad and guilty to see lovely, tender veggies shrivel up in the fridge, so I turned to my favorite method of prolonging their lives: pickling.
- 1 large garlic clove, sliced
- 3 juniper berries
- 6 black peppercorns
- 5 coriander seeds
- 1 small piece nutmeg
- big pinch red pepper flakes
- strip of lemon zest
- 1 bunch asparagus
- ½ cup white wine vinegar
- ½ cup water
- ½ tsp. pickling salt
- ¼ tsp. sugar
- Add first seven ingredients to clean, pint-sized mason jar.
- Pack level spears of asparagus tightly into the jar.
- Bring last four ingredients to a boil in a non-reactive saucepan and pour over the asparagus.
- Let jar come to room temperature on the counter, then store in the refrigerator.
- Let sit for three weeks before eating.