We got some pickled asparagus from our farmers market a few weeks ago, and it was so amazingly delicious, I couldn't help but give it a try myself. This is the natural way of pickling, which doesn't use vinegar, but much like creating sauerkraut, uses a salt brine to pickle the vegetable. In this case, you can use some other good aromatic stuff like garlic, peppercorns, chili flakes, or herbs to flavor the brine, and thus the vegetable.
For my version, I decided to try 2 cloves garlic, and a smattering of peppercorns and dried red chili flakes. We just opened it up and tasted it yesterday, and while I'm not super excited about the brine for this one, the general concept worked, and even on a first try, it's very edible. I'll definitely be trying this again (and with other vegetables) to work out a brine I really like, before we have veggies of our own from our garden to pickle (if it ever stops raining, that is).
- 1 bunch asparagus, trimmed to fit quart jar
- 2 cloves garlic
- chili flakes
- 1 liter water
- 50 grams sea salt (2.75-3 tbsp)
- In a saucepan, mix salt and spices into the 1 liter of water.
- Over medium heat, bring brine to a simmer, stirring to dissolve the salt.
- Take saucepan off heat, and allow brine to cool to room temperature.
- Put asparagus spears into jar.
- Once brine has cooled, pour enough in to cover all the asparagus. If needed, add a small bag of brine on top of jar to hold asparagus down in the brine.
- Let asparagus sit for 7 days. Asparagus should still be a bit crunchy, and have a bit of a sour flavor. If you'd like it a little more sour, let sit a few more days, or until flavor is how you like.
- Refrigerate and keep until eaten.