It happens every year. The asparagus grows, we buy it, pickle it and enjoy the bounty all year long. Sometimes we give them as gifts, but many times we hoard them so we can make super delicious recipes.
My pickling recipe is pretty standard. Water and vingear in equal ratio; sugar, salt and a spice mixture. We redo this mixture every year, in search of the best one. It is a work in progress!
Pictured above is dill, garlic, mustard seed, black pepper, red pepper flakes, onion, celery seed and juniper berry. I know there are several non-AIP ingredients, so if you are sensitive to nightshades, unfortunately this is not the recipe for you.
Store for 4 months, then enjoy! Then what do you do? Snacks, bloody mary cocktails, salads? How about a pickled pasta salad?
Enjoy the bounty of the season!