Saturday, June 07, 2008

Pickled Asparagus

Today is the last day asparagus can be had at the Ann Arbor Farmer's Market, so my friend Laura and I decided to make pickled asparagus. I love asparagus, but it is something that requires pressure canning, so my canning partner Laura suggested pickling it last year. She bought some at a gourmet shop and loved it. so we had to see if we could make it cheaper than we could buy it. Indeed, we could! We spent some extra money today to buy really thin asparagus, but I think it looks better in the jar, don't you?

We used the Ball Blue Book recipe, but in some jars, we added some piquin chili. I am going to give it a couple days to determine if what we tried is a good recipe. Stay tuned!
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1 comment:

Jen of A2eatwrite said...

What a great idea! I ended up freezing mine, rather than canning.

We still have one more evening of grilled asparagus coming up, too.