the queen’s holiday asparagus
method
Stove Top
Ingredients For the queen’s holiday asparagus
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2 bunches fresh asparagus
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2 tablespoons apple cider vinegar
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1 - 12 ounce container of frozen apple juice
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¼ cup turbinado sugar
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¼ cup water
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¼ cup bread & butter pickle juice
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¼ cup sweet smoky chipotle pickle juice
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3 medium/large jalapeno peppers {chopped fine}
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½ cup red onion {chopped fine}
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¼ cup sweet smoky chipotle pickles {chopped fine}
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1/4 cup bread and butter pickles { chopped fine }
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2 pieces of jarred roasted red peppers {cut into slices}
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2 pieces of jarred roasted red peppers {cut into slices}
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1 teaspoon fresh ground black pepper
- SPECIAL ITEMS:
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2 mason jars, washed and sanitized
How To Make the queen’s holiday asparagus
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1In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice’s till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
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2Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
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3Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
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4Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
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5Cut the roasted red peppers into strips.
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6Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
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7Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
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8Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You’ll notice that this brine only come ½ up the jars. I’ve tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I’ll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
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9When you are done cutting the jalapeno’s make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
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10And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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