SPICY QUICK PICKLE ASPARAGUS (BLOODY MARY RECIPE INCLUDED)

by | Feb 17, 2022 | Cocktails & Beverages, Fermented Foods, Gluten Free | 0 comments

We found this to be ridiculously delicious!  We made quick pickle asparagus for our Super Bowl Sunday Bloody Mary’s and it turned out great. Since theses pickles last in the fridge for 3-4 weeks, we could have easily made three jars and enjoyed them for days. Next time for sure!  It’s a great snack item, gorgeous on a crudite platter and fantastic on pasta salads and gourmet sandwiches.  Not to mention in the Bloody Mary’s! Recipe below.

INGREDIENTS

Makes one quart jar of pickles

  • 1 lb fresh asparagus, trimmed, raw
  • 1/2 tsp black peppercorns
  • 3 cloves of fresh garlic, peeled
  • 1 tsp red chili flakes (optional)
  • 1-1/4 C white vinegar
  • 1 C water
  • 1-1/2 T Kosher salt
  • 1 T organic sugar
Wash asparagus and trim the bottom woody parts.  Asparagus varies slightly in length. You’ll want to trim enough so spears fit in the jar with about a 1/2 inch space from the rim.
In a small stock pot, on medium high heat add salt, sugar, vinegar and water.  Bring to a rolling boil just long enough for sugar and salt to dissolve.  In a sterile quart glass canning jar, add peppercorns, garlic cloves and chili flakes.  Add asparagus with tips up and carefully tuck in sprigs of dill.  Pour hot vinegar water into the jar so it covers the top of the asparagus.  Let cool, cover with a lid and refrigerate for 18-24 hours. Lasts for up to 4 weeks in the fridge. But you’ll eat then way before that. 🙂

BLOODY MARY’S with SPICY PICKLED ASPARAGUS

& SHRIMP.BACON.OLIVE.OKRA SKEWERS

Makes one cocktail

  • 1/2 tsp horseradish sauce
  • 2 oz good vodka
  • 4 oz good Bloody Mary Mix (we used St Helens’s)
  • 2 dashes worcestershire sauce
  • dash of tabasco or other favorite hot sauce (optional)
  • pinch of salt
  • pinch of celery salt
  • pinch of cracked black pepper
  • squeeze of lime
  • pinch of Old Bay seasoning salt
  • celery stalk, trimmed and sliced thin lengthwise
  • 3-4 ice cubes
  • For the skewers: Get long skewers to tower above the rim of the glass.  Use anything you like; peppered bacon, cooked shrimp w tails, pepperocini, green olives, stuffed green olives, pickled okra, cubed cheese, salami, meatballs, mini ribs or mini cheeseburgers, etc.. AND take a photo without your messy yard in the background!

In a tall cocktail glass, add horseradish, 2 oz vodka, 4 oz Bloody Mary mix, worcestershire, hot sauce and ice cubes.  Stir and then add salt, celery salt, pepper, squeeze of lime and stir again. Finish with a pinch of Old Bay Seasoning.  Add celery stalk, skewered foods and slice of lime.  We had ours on the skewer, but I think I’d prefer the glass to be rimmed with lime and the wedge garnished on the glass so you can get more on the skewer.  Hope you like these!!

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