How to Pickle Asparagus: Easy Recipe for English Asparagus Season
What's so special about English Asparagus?
English asparagus is often praised by chefs as some of the best in the world. Thanks to the UK's cool climate, the spears grow slowly, developing a sweet, rich flavour and a tender, delicate texture. While the season traditionally begins on St George’s Day (April 23), this year’s crop has arrived early, with fresh asparagus appearing as soon as late March.
How to Make Pickled Asparagus
Ingredients & Equipment:
- 1 litre or equivalent Kilner Jar
- Glass weight
- 375g of asparagus (will be roughly 2 bunches, it varies depending on size of asparagus at the time)
- 25g of Shallot
- 13g Mint
- 18g Sea Salt
- 2g Cracked Black Pepper
- 4g Sumac (Optional)
- Glass weight
- Start off by sanitising your jar and glass weight. After a minute, rinse them clean.
- Rinse your Asparagus and then feel the bottom of the stalks, if they haven't been trimmed, you should feel that the bottom of the stalk is harder or has a woody texture. Where you feel the change in texture, just snap it off.
- Cut your asparagus into inch long batons.
- Dissolve your salt into water in the jar.
- Add the sumac and pepper, then stir.
- Thinly slice your shallots into rings.
- Add your asparagus, shallots and mint to the jar, make sure to give it a little mix, so the shallots and mint are evenly distributed,
- Place the glass weight on top of the mix and seal the jar.
- Leave out in a cool, dark place for 3 days approximately.
- Taste test it after 3 days. The Asparagus should have slightly softened and should have a little sourness to it. If you're happy with the flavour refrigerate, if not leave it for another day or so,
Everyone has different preferences when it comes to their tastes, but the mix will continue to ferment in the fridge and continue to get sour. So once your mix tastes good to you, get it in the fridge and it should be good for up to 3 months.