Fennel Pickled Asparagus

Putting Up with Erin-Fennel Pickled AsparagusPutting Up with Erin-Fennel Pickled Asparagus

Thank god that the downtown summer Durham Farmers’ Market is back in season. Not that I didn’t love freezing my ass off racing around the 2 hour only winter market with all the other eager shoppers, but…. With the summer market, comes spring and summer crops and man am I excited for the fresh bounty. For the past several Saturdays Lyon Farms, located in Creedmoor, NC, has been slinging asparagus like crazy. 3 bunches for $9. Yes, please. With the upcoming Bull City Food Swap I needed something to pickle, and these green, in season beauties did just the trick.

Out running errands for my new garden, I picked up a couple bulbs of fennel from the local grocer, sliced them thin, and voila… fennel pickled asparagus. Enjoy! Oh, I almost forgot… The winner for last week’s Ball jar giveaway is #6 Ali. Congrats, I’ll get ahold of you shortly with more details. Thanks to everyone that commented. Reading everyone’s favorite thing about canning reminded me why I can myself. Beautiful really.

Putting Up with Erin-Fennel Pickled AsparagusPutting Up with Erin-Fennel Pickled Asparagus

Fennel Pickled Asparagus

Yield: 3 pint & halfs

Ingredients

  • 3-5 medium bunches of asparagus (trimmed to jar height)
  • 2 small fennel bulbs plus a couple sprigs per jar
  • 2 tsp whole peppercorns
  • 3 bay leaves
  • 2 tsp whole mustard seed
  • 2 tsp coriander seed
  • 3-1/2 cups apple cider vinegar
  • 3 cups water
  • 3 Tbsp pickling/sea salt

Instructions

  1. In a medium-sized pot bring water to a boil. Blanch asparagus pieces for 1 minute. Remove from hot water and then add to an ice water bath to stop cooking.
  2. In a medium-sized, non-reactive pot, combine water, vinegar, and salt. Bring to a low boil. Remove from heat.
  3. Divide asparagus and remaining ingredients between jars. Pour vinegar brine over ingredients leaving approximately 1/2 inch headspace.
  4. Apply lids and rings (finger tight).
  5. Let jars cool and then place in fridge for a quick pickle OR... process in a hot water bath for 15 minutes. Remove from bath and let cool on a folded towel for 12-24 hours. Let pickle in a cool dry place for at least 3 weeks before consuming.


2 responses to Fennel Pickled Asparagus

  1. Highlights: Recipes for Spring–Asparagus, Ramps, Peas and More | Relishments

  2. Asparagus Recipe Round Up

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