Pickled Sea Asparagus *NEW *
Makes: About 10 Pints
Ingredients:
3 lbs. fresh sea asparagus
1 tbsp. pickling spice
3 1/2 cups white vinegar
3 1/2 cups water
1 3/4 cups sugar
3-5 garlic cloves
Method:
Place the spices and 3-5 peeled cloves of garlic in each sterilized jar. Clean and soak the sea asparagus for 1 hour in cold water (to leach the salt away). Drain; chop into 2- to 3-inch lengths and pack fairly tightly into the jars.
Bring the vinegar, water, and sugar to a boil and simmer for 15 minutes. Pour the hot solution over the sea asparagus, leaving l/2 inch headroom. Seal the jars and process them in the hot water bath for 15 minutes.
Note: The asparagus is pickled after a couple of days but it gets better
the longer it keeps. What I sampled was a year old and lusciously tangy.
Variation:
Make larger amounts by packing pre-sterilized,
food-grade buckets with prepared asparagus, pouring hot solution over
all, then snugly fitting the lid.
The heat of the solution creates a vacuum, sucking the lid down and creating a seal. Caution: If the vacuum seal has not occurred, open and re-heat the solution before trying again.
Another mouth-watering recipe from Kosta the Fishmonger ... for you to
savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.