Fermented asparagus pickle are a tasty snack straight from the shock . They also make a toothsome substitute for a dill hole spear on the side of a sandwich .
sour the stalk is a neat mode to extend the harvest time . And they are a surprisingly pleasant-tasting addition to a relish phonograph recording as well .
Yield : 1 quart jar
Ingredients
Brine
Preparing Fermented Asparagus Pickles
Clean the asparagus spears good and dress the woody tough ends off . They should fit into a quart jar , with about 1.5 in of headspace ( from top of asparagus spears to the lip of the jarful ) .
Add the dill and garlic to the bottom of the jar and gently wad the jar with edible asparagus spears . Fit them in snugly . It help to concur the jar horizontally while sate so you could easy stack the spear in .
Tuck the alcove leaf and lemon slice ( optional ) in the side of the jar . Be aware not to bruise , crush or break the spears while filling the jar .
Once the jolt is fill , mix up the seawater . Pour the saltwater over the asparagus spears until they are completely submerge by at least 1/4 inch of brine . If you have a small fermentation jar weight , add it to the shock to keep back down the edible asparagus under the brine .
Remove any modest pieces of food that float up to the top of the brine . Produce above the brine will increase the peril of the ferment deflower . pass over off the rim of the jarful with a clean dampened towel . Add the Mason jar dismiss palpebra and tightly screw on the anchor ring .
Read more : Check out these 10 tips for getting started with fermentation .
Fermentation
This is a 7 - to-10 - 24-hour interval ferment . Ferment at room temperature , ideally between 60 - 75 ° F ( 15 - 23 ° C ) and keep out of direct sunlight .
ascertain on the ferment daily to make certain the brine is covering all the green groceries . If the produce has float above the brine level , habituate a sporting utensil to drive it back below the saltwater .
Burp the jar day by day . Unscrew the lid briefly and tighten it back on to allow any construct - up gas to release ( and avoid potential jar break or the ferment from spill over ) .
After one week of fermentation , preference tryout an asparagus spear and see if it has the garlicky , dilly season that it should have once work . If it try too much like asparagus in the in the buff form , replace the hat and hoop and allow it to ferment another few days and taste test again .
Once the zymolysis has reach your idealistic smack , transfer the jarful into the refrigerator , with the saltwater and all .
Fermentation does not stop once the ferment is transferred to the icebox . However it does slow the process way down . The gustation and texture will go along to change , so this unrest is substantially enjoy within six calendar month .
Side Notes
If you do not have a ice jar weight , you’re able to extemporize by using an easily removable small food - grade glass dish that correspond inside the jolt . Or , if you have a smaller field glass canning jar that can fit into the backtalk of the shock you are fermenting with , you may use that to keep the produce pushed under the saltwater .
If you are shy if your water is safe for zymolysis , you could boil it . Allow it to cool to room temperature before stirring in the salt to make your brine .
You may use o.k. sea salt instead of harsh kosher salt if you choose . Simply adjust the recipe to 1 1/4 tbsp . all right ocean salt .
This recipe has been adapt fromWECK Home Preservingwith permission from Skyhorse Publishing , Inc.
