Surprising news (!!), Putting Up with Erin has been selected as a finalist in the Indy Week Best of the Triangle 2017 for the best local-interest blog. If you love my recipes, my involvement in the local Durham food scene, or perhaps my pickle reviews around town, will you please take a minute to vote for me? Surprising (mostly because I’ve never really considered myself a local blog), taking photos of local farmers that I buy my fresh veggies from just always seems to make sense. Either way, the competition is stiff, but I’m optimistic and super honored to make it to the final round. 🙂
Quick pickles! Let’s talk about quick pickles and how I don’t typically make them… Due to the shear lack of fridge space, quick pickling has always posed a challenge for me. I’d say that less than 10% of everything I pickle bypasses my trusty water bath canner. That being said, there are a few things that even I deem fridge/quick pickle worthy: cucumber, okra, and the occasional asparagus pickles. You can’t really beat the fresh crispness achieved by the quick pickling method. I mentioned the word challenge, right? Enter left stage… this month’s Food in Jars Mastery Challenge: quick pickles.
Since purchasing a new grill a few weeks ago, almost every dinner consumed in my household includes grilled veggies sprinkled with olive oil, fresh thyme, and then dusted with Old Bay Seasoning. Obsessed with Old Bay since my Baltimore days (usually as a popcorn flavoring), I’ve played with the spice in a couple pickle recipes over the years. Snagging several bunches of fresh asparagus from Lyons Farm last weekend, I decided to quick pickle these asparagus spears with fresh jalapeños and a ton of garlic. A spicy, savory, and super crunchy quick asparagus pickle. Enjoy!
- 2 large bunches of fresh asparagus
- 2 jalapeño peppers (sliced- keep seeds)
- 6 garlic cloves (sliced)
- 2 Tbsp Old Bay seasoning
- 2 tsp whole mustard seed
- 2-1/2 Tbsp pickling/sea/kosher salt
- 3 cups white vinegar
- Enough ice to make a ice bath
- 2 cups water
- Wash and trim asparagus to jar height
- In a medium-sized non-ionized pot combine water, vinegar and salt. Bring to just a boil.
- In a large-sized pot, bring enough water to a boil. Blanch asparagus for 1 minute (don't over cook your veggies). Remove immediately from heat and place asparagus in a ice water bath to stop cooking. Set aside.
- Divide spices, garlic, jalapeño rings, and asparagus between jars.
- Pour hot brine over jar ingredients leaving 1/2 inch head space.
- Cap with plastic Ball Jar lids and store in the fridge.
- Let pickle in fridge for at least 1 day before serving.