I interned at a division of Pfizer (the pharmaceutical company...you know the good people who brought you Viagra and Lipitor) the summer before my senior year of college. I was trapped at a desk and basically snacked my way through that internship. Lots of almonds, apples, yogurt, and the occasional soft baked cookie from the cafeteria were consumed. Not much has changed. Now that it's spring my snacking tendencies will soon be geared toward strawberries...lots of them. But for the next two weeks it'll be asparagus pickles. Tangy, easy, a little crunch....and very much so spring in a jar.
Refrigerator Pickled Asparagus
(This is a refrigerator recipe and not for canning)
1 bunch Asparagus, washed well and cut to fit your jar (I got a little fancy and used purple and green but just use what you have)
1 cup white vinegar
1 tbsp. kosher salt
1/4 tsp mustard seed
1 pinch of dill weed (since fresh is not available at this time)
The trick to getting great picked asparagus is to do a quick blanch first to allow the stalks to take up the vinegar and become pickled.
Put some water in a saute pan and bring it to a boil. Place washed and cut asparagus into boiling water for 1 minute.
Remove, let cool a little and place in your jar standing tall.
In a pot combine vinegar, water, salt, mustard, and dill weed.
Bring to a boil.
Pour hot liquid over asparagus and apply lid.
Put in the fridge for a least 24 hours before snacking.