Fermented Asparagus with Garlic
Fermented Asparagus with Garlic & Dill | Recipe Ingredients . 1-2 lbs asparagus washed and dried; 5-6 sprigs of fresh dill; 6-10 cloves of garlic; Optional: chili flakes, bay leaves, black peppercorns; 3 teaspoons non-iodized salt; Filtered water ; Equipment. 1 wide mouth quart jar and lid; Instructions . Make the Brine
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Fermented Asparagus is the perfect savory snacking treat. Pickling with natural lacto-fermentation preserves fresh asparagus for a sophisticated addition to.
Fermented Asparagus with Garlic
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle in the peppercorns. Let cool to room temperature, then cover and chill overnight.
Fermented Asparagus with Garlic
Instructions. Cut the stalks so that they stand 3/4 to 1 inch below where the jar neck begins to narrow. Pack the jar tightly with asparagus, and then add the salt. Add water to barely cover the contents. Lay green onion on top of the asparagus.
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In a small saucepan over high heat, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the pickling brine over the asparagus, leaving about ½ inch headspace at the top. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with additional pickling brine if needed.
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Pack the dill, garlic cloves, grape leaf (if using), and as many asparagus spears as will fit into a wide-mouth quart-sized mason jar, preferably head down, leaving about 1 inch of headspace at the top of the jar. Sprinkle the black peppercorns over. Pour the whey or sauerkraut brine over the spears (if using), then stir the salt into the water.
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Dissolve the sea salt into the warm water and set aside. This is your brine to pour over the asparagus later. Put the garlic, mustard seeds, dill, and red pepper flakes into a clean, 1 quart mason jar. Then the pack the asparagus spears into the jar as tightly as you can. Pour the salt water brine over the packed in asparagus and spices.
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Step 4) If using, add your starter. Here's how to make whey, if you want an unseasoned starter culture for lacto-fermentation (which is what this recipe is). Step 5) Now add your water until it's completely covering the asparagus spears. Step 6) Place your weight on top, making sure no spears are bobbing above the surface of the water.
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Preparing the Vegetables. Grab a fresh bunch of asparagus stalks, and jalapeno pepper, and wash both thoroughly. Cut the tough woody ends off of the base of the asparagus spears. Place the asparagus into the Mason jars and pack them tightly. Add in the sliced and seeded jalapeno (optional).
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Fermented Asparagus with Garlic Recipe. Fill a quart jar with the trimmed asparagus, then push the garlic cloves into the jar. Mix the water and salt to make a brine, and pour over the asparagus, making sure to cover all of the veggies. You may need to make a little more brine at a ratio of 3/4 Tbsp salt to 1 cup water in order to fill the jar.
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Instructions. Clean the asparagus and cut it so it can fit into the jar top down with 3 inches from the top. Remove the dill from the stems. Clean and chop the green onions. Dissolve the salt in a small amount of water. Add the asparagus, green onions, dill, salt water, spices, and whey (if you are using it) to the jar. Pack everything in tightly.
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Pack tightly. Set lids in a pan of water on medium low heat until ready to seal jars. Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving 1/2 inch head space.
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Peel garlic cloves. A garlic peeler/roller helps. Roll garlic in a garlic peeler to loosen the skins, and remove skins with minimal damage to the cloves. Put spices and garlic at the bottom of the jar. Pack asparagus and jalapeño into a jar. Clamp the airlock-adapted lid, and allow to ferment for 7 days. Print Recipe.
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In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain. Step 3. Combine remaining ingredients in a saucepan with 2¼ cups vinegar and bring to a boil.
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Dissolve the salt into the filtered water and set aside. Break off the woody ends of the asparagus. Cut the asparagus so the stalks will fit just under the lip of the jar. Smash the garlic cloves and put half in each jar. Add 2-3 sprigs of dill to each jar. Add 1/4 tsp brown mustard seed to each jar.
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Set aside to cool slightly. Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Pour the brine into the jar, covering the asparagus completely.
