Lisa and I bought 25 lbs of asparagus from local canner, Sophie’s Choice. She gave us a great deal. It was picked the day before, about 100 miles down the road, in Creston, BC.
Icing the asparagus before pickling.
We love asparagus pickles but have never made them. We picked a recipe from Canadian Living, tweaked it a bit and were off to the races.
It was easy with both of us doing it. We joked around plenty between peeling garlic, cutting stems and pouring hot brine.
Spice up your life.
Now we have 18 jars of pickled asparagus. Nine with peppers, nine without. I can’t wait to try them.
Willow on quality control giving us the ‘A’ okay.
The next task is making soup from all the ends that are left over.