You know I’m all about quick and easy, right? So in the past if someone suggested pickling, preserving, canning – whatever – I immediately became disinterested. Not anymore! This is my second veggie to pickle in as many weeks and I’m so excited that they were a success and super easy!
I picked up this beautiful asparagus from Nicholyn Farms. Have you ever seen purple asparagus? It was new to me and now I have to find something very special to create with it! If you have any ideas, I’d love to hear it. I think a unique veggie like this deserves something special, don’t you?
I’m so excited about shopping at Nicholyn Farms because they are providing all of the produce for my ebook! Everything is locally produced, organic and traditionally raised so cooking becomes even more of a pleasure. Except for fish and the occasional chicken, I had not eaten red meat for many years. Then I met the folks at Nicholyn and decided to try their steaks, …. then their elk …. then the bison! I”m sold now on the occasional dinner of red meat because I can trust the source and there is a distinct difference in the taste, texture, appearance, aroma – everything! When I’m cooking up their ground turkey, there is no fat in the pan – none. It kind of freaks me out every time, ha!
I loved this recipe I found at Gourmande in the Kitchen. A beautiful and very inspirational blog that you’ll want to be sure to visit. I followed the directions to the letter but now that I’m developing a little confidence in the pickling field, I’ll definitely be putting my own spin on things in the future. If you’ve never done this before, no worries – it couldn’t be simpler!
This recipe is Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), and Paleo. Do you do a lot of preserving? I know some of you have big gardens and are very busy at this time of year. I’d love it if you shared some of your secrets. (Mindy!!) Even better if you share some pics so we can all learn from the experts!
Happy Memorial Day to my American family and readers. Thank you to the men and women in uniform for their bravery and service.
- 1 pound asparagus, bottoms trimmed and cut to fit jars
- 2 cups filtered water
- 2 cups apple cider vinegar
- 2 Tablespoons raw honey (optional)
- 4 to 6 sprigs of fresh tarragon
- 4 garlic cloves, thinly sliced
- 4 small bay leaves
- 2 teaspoons sea salt
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- Prepare jars:
- Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
- Blanch carrots and asparagus:
- Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut vegetables to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
- Make pickling brine:
- Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
- Meanwhile pack carrots and asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
- Pour warm pickling brine to cover vegetables distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
- Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
- Keeps well chilled for about one month.
- Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), Paleo
Disclaimer: Nicholyn Farms is a sponsor of Simply Fresh Dinners. All opinions are my own.