TARRAGON ASPARAGUS PICKLES RECIPE
3 c. white vinegar
3 c. water
2 T. sugar
1 T. salt
1 t. yellow mustard seeds
2 T. finely minced shallots
1 T. black peppercorns
Fresh tarragon stalks
3 bunches of asparagus
3 or more carrots
garlic cloves
red pepper flakes
Wash the aspargus taking care that all the sand and grit are cleaned from the tips. Peel the stalks to within 2″ of the tip, then trim off the woody bottoms.
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Wash and dry the tarragon bunches. Cut off the leafy ends of the bunches so they are only slightly shorter than the asparagus tips. Make fists full of asapargus stems with the tarragon bunches concealed in the center of the bundle and fit into sterilized jar. Add additional asparagus spears down around the edges for a tight fit.
Combine the vinegar, water, sugar, salt, shallots, mustard seeds and black pepper in a pot and bring to a full boil.
Ladle the boiling pickling solution over the asparagus so that the tips are covered and the solution is withing 1/2″ of the top of the jar. Wipe rims and top with sterilized lids and process in a boiling water bath for 20 minutes.
SPICY ASPARAGUS PICKLES RECIPE
Trim the left over peeled asparagus stalk bottoms into 3″ lenghts. Peel and trim a couple of carrots to the same length as the spears. Cut each carrot stalk into halves or quarters, depending on the thickness of the carrot, so that they are slightly thinner than the asparagus stalks.
Tightly pack the asparagus spears into sterilized jars. Insert enough enough carrot spears into each to break up the monotony of color and fill the jars to the max. Insert two peeled, crushed garlic cloves into each jar. Put 1/2 t. of red pepper flakes into each jar as well, and fill the same boiling brining solution used in the pickles above. Seal and process in a boiling water bath for 20 minutes.
Three robust bunches of local East Hampton asparagus and two carrots yielded three three 1 1/2 c. jars or Tarragon Asparagus Pickles and two same-size jars of Spicy Asparagus Spears.
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