SASKATCHEWAN - Many consumers are responding to recent food inflation by preserving their own food, according to a recent Western Producer story featured on SASKTODAY.
We are featuring some preserve recipes, that just might get added to your repertoire.
Pickled asparagus
Ingredients:
Fresh cleaned asparagus sprigs of fresh dill weed
Brine:
2 ½ cups white vinegar 2 tsp mustard seeds
2 1/3 cups water 1 tsp allspice
¼ cup pickling salt 2 tbsp cane sugar
1 tbsp dill seeds 4 cloves garlic minced
2 tsp coriander seeds
Method:
- Cut asparagus to fit length of whatever jars you’re using, leaving 1/4” headspace from the top of the jar. Pack the asparagus into the jars as tightly as you can. Tuck some fresh dill weed in between the asparagus.
- To make the brine, place all the brine ingredients in a medium saucepan and bring to a boil. Boil for 3 minutes.
- Pour the hot brine into sterilized jars, making sure to get some of the seeds and garlic in each jar, and leaving ¼ “ headspace from the tops of the jars. Screw the lids on. Once the jars have cooled, refrigerate them for at least a week before eating. Will keep in the fridge for at least a month.
Note: if you want these for long term storage, immediately after pouring in the hot liquid and sealing the jars, process them in a water bath canner for 10 minutes. Remove and let sit undisturbed for 24 hours. Will keep up to a year. Note that canning will make them less crispy.
