COMMENT:
Feel free to use this simple recipe to pickle any fresh vegetable
such as green beans, okra and brussel sprouts. The vivid green color
may be enhanced with the addition of one or two julienned strips
of red and yellow bell pepper. Make this dish in small batches,
however, because it keeps for only 6 weeks or so.
INGREDIENTS:
- 20 stalks trimmed asparagus spears
- 2 ½ cups white wine vinegar
- 10 peppercorns
- 1 bay leaf
- ½ tsp grated nutmeg
METHOD:
Wash the asparagus in cold water, then soak in lightly salted water
for 4 to 6 hours. Blanch the asparagus in boiling, salted water
for 1-minute. Remove and drain on a clean dishcloth and cool. Place
the vinegar, peppercorns, bay leaf and nutmeg in a saucepan over
medium-high heat. Bring to a low boil. Cook 5 minutes. Remove and
cool thoroughly. Pack the asparagus in a sterilized wide-mouth jar,
standing the spears upright. Cover with the cold vinegar mixture
and seal. Refrigerate and hold 2 to 3 weeks prior to serving. |
