Almost ever since coming to Idaho in the '80s, I've been making this recipe. Back in those days, asparagus grew abundantly on our ditch banks and after freezing all I wanted, I realized I needed another way to prepare asparagus, so a friend of mine gave me this recipe.
It's extremely simple, but is great as a garnish and our favorite way to use it is in my Blood Mary's, particularly during our football tailgate parties - always a big hit!
2 quarts white vinegar
3 quarts water
10 Tbsp. Pickling Salt
Handful of pickling spices (remove cloves)
Boil all ingredients for at least 15 minutes.
In the meantime, clean and cut asparagus to fit into quart jars. Bring a large pot of water to boil to blanch the asparagus. When water is boiling, add the asparagus and cook approximately 3 minutes. I usually gauge it by when the water starts to boil again. Quickly remove asparagus and put into water in the sink which has ice cubes added to it to make the water very cold.
After asparagus has cooled, about 5 minutes, put into jars and add two cloves of garlic and cover with brine that has been strained. Boil your lids for the jars before putting onto the jars – seal. There is no need to process the jars – just let them sit at least a month before opening.
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