Asparagus pickles. What else could it be? I live in the south. Rhubarb doesn’t grow here. Asparagus does. It was all that I could get. And I could not find a recipe for anything other than pickles. It turns out, I’ve got a lot of pickles so far in this Can Jam. I wonder what will be next. I have tasted the pickled carrots, I guess I should go taste the pickled scallions. Now that I have my mouth back again, I could do that. My front teeth still aren’t right. They will have to have crowns and that will take a while. I don’t have sharp front teeth anymore. They don’t incise very well. They kind of mush stuff up. I have to wait a month to try these. They look very nice though. And so here is my version of the recipe from Eugenia Bone’s Well Preserved:
- 3 bunches of asparagus
- 1 1/2 cups white wine vinegar with 5 percent acidity
- 2 Tablespoons kosher salt
- 2 garlic cloves whole
- 1 teaspoon dill seed
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cumin seeds
- Trim the asparagus to fit in wide mouth pint jars to allow for 1/2 inch head space. Place about 2 inches of water in a wide pot. Heat to boiling. Lay asparagus in pot and cook til it comes back to a boil. Remove asparagus and dunk in ice water. Set aside.
- Prepare 2 jars for preserving. Pack with asparagus and garlic cloves. Combine vinegar and other ingredients with 1 1/2 cups water. Bring to a boil and stir to dissolve salt. Pour into jars with 1/2 inch head space. Place lids and rings on jars. Process in hot water bath 10 minutes.In the hot water bath.