Pickled Asparagus & Pickled Peas

This week I made 2 ferments with my produce from the Farmer’s Market- Pickled Asparagus & Pickled Peas!!

Recipe for Pickled Asparagus

  • Asparagus- trimmed and chopped to your desired size
  • 1-2 tbsp basic pickling spice
  • 1/4 lemon wedge
  • garlic scapes- timmed and cut to fit into jar
  • Fine sea salt for brine- about 1-2 tbsp for 4-5 cups water. I rarely measure my salt, some people do and some don’t. I try to keep it around this ratio and my ferments always turn out just fine.

Directions:

1. Put the trimmed asparagus into your fermentation vessel. I used a Pickl-It jar, you can use a mason jar or crock.

2. Add lemon wedges and spices to your fermenting vessel.

3. Make a salt brine using 1-2 tbsp salt for 4-5 cups filtered water.

4. Pour brine over asparagus and spices.

4. Make sure the brine covers all of the asparagus. Leave 2 inches head space below the lid.

5. Put lid on and screw down, but not tight if you are using a mason jar.

6. Put the jar on a plate or pie tin, and keep in a dark corner of your kitchen for one week.

7. After one week transfer to fridge and allow to mellow for a couple of weeks. These will keep many months if kept in fridge.

                                                                            

Recipe for Pickled Peas

  • Enough shelled peas (or in pods) to fill your jar. I used a small mason jar, I only had about one cup of shelled peas.
  • 1 tbsp basic pickling spices
  • 1 tsp dried green jalapenos
  • garlic scapes- timmed and cut to fit into jar
  • Fine sea salt for brine- same ratio as above.

Directions are same as above. I used a baggie filled with water to weigh down the peas so they stayed below the brine.

Both of these recipes are sour and salty and very pickly tasting! The peas have a zing to them because of the green jalapenos.

I like both of these recipes, but the peas are a little spicier than I like. I may have to find a recipe to add them too vice just eating them like we do the kraut. Time to get creative.

All in all, this weeks ferments are pretty tasty!!

Are you fermenting anything right now?

This post is part of Full Plate Thursday, Simple Lives Thursday, Fight Back Friday

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One Response to Pickled Asparagus & Pickled Peas

  1. Miz Helen says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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