We are always looking for delicious ways to prepare our homegrown produce. With the fresh asparagus season being so quick, what better way to enjoy our Ida-Spears than to can and preserve them for months of enjoyment! We tried this recipe for Bloody Mary Pickled Asparagus and couldn't wait to share it with you!
2 1/2 cups cider vinegar
2 1/2 cups water
1 1/2 cups tomato juice
8 garlic cloves, minced
3 tablespoons bottled lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon canning and pickling salt
1 tablespoon prepared horseradish
2 teaspoons celery seeds
1 1/2 teaspoons red pepper flakes
1 teaspoon pepper
2 pounds thick asparagus, trimmed to measure 6 inches long
2 (1/4 inch thick) round lemon slices
1. Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat.
2. Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through. 1 to 2 minutes; shake dry.
3. Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press lemon slice into each jar until just submerged.
4. Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)
**From our friends at Foolproof Preserving. There are some awesome #onion and #mint recipes in their book too! Check it out: http://foolproofpreserving.com/