A great way to preserve asparagus. Easy to make and a delicious addition to any antipasto plate.
- 3 pounds fresh asparagus
- 6 cups white vinegar
- 1/2 cup pickling salt
- 2 cups olive oil
- 1 tablespoon oregano
- 3 cloves of minced garlic
- Trim off the bottom tough parts of the asparagus. You can feel when it gets tender because your knife won’t feel any resistance and you can tell by color. Green is tender, pinkish grey is tough.
- Cut into 3 inch pieces or desired length to fit into your jars.
- Wash with cold water.
- Bring 6 cups of white pickling vinegar and 1/2 cup of pickling salt to a rolling boil.
- Add asparagus and cover with lid to bring back to a boil.
- Boil for 15 minutes.
- Drain and let cool. You can spread them out a bit to help cool off faster.
- Place the asparagus on a large tea towel or tablecloth, fold in half and place a tray/bowl with weight on top. This is to remove excess vinegar/liquid. Leave for two hours.
- Place asparagus in large bowl and add 1 cup of olive oil and mix well to ensure all the asparagus gets coated in oil.
- Add 1 tablespoon of oregano and 3 large cloves of garlic minced.
- Put asparagus in sterilized jar. Bounce jar on folded tea towel lightly to compact the asparagus slightly.
- Fill the jar with olive oil and seal with lid.
- Add hot pepper flakes
- Prep Time: 45