SPICY ROSEMARYGR­EEN GAR­LIC PICK­LED AS­PARA­GUS

Country Gardens - - Mary Ashcroft Seehagen -

Prep: 15 min­utes Mar­i­nate: 24 hours or up to 1 week

2 lb. as­para­gus (about

¼-inch-thick spears) 2 green garlics, white and light green parts only, chopped, or 2 cloves gar­lic, minced 2 Tbsp. snipped fresh

rose­mary

1 tsp. crushed red pep­per 1½ cups wa­ter

1 cup white vine­gar ½ cup white wine vine­gar ½ cup sugar

1 tsp. salt

Trim as­para­gus into 4-inch spears, mak­ing sure tough ends are com­pletely re­moved. Bring a large pot of wa­ter to boil­ing. Add as­para­gus; blanch for 1 minute. Trans­fer as­para­gus to an ice bath to cool. Drain.

Di­vide as­para­gus, gar­lic, rose­mary, and crushed red pep­per among three pint jars.

In a medium non­re­ac­tive saucepan boil 1½ cups wa­ter, white vine­gar, white wine vine­gar, sugar, and salt, stir­ring oc­ca­sion­ally. Re­move from heat; pour hot vine­gar mix­ture over as­para­gus mix­ture. Cover, cool, and chill for 24 hours or up to 1 week.

Makes 4½ cups as­para­gus

SERV­ING IDEAS

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