ipa pickled asparagus…

i love pickles.  it’s a problem and i’m admitting that.  i could eat them every day; at every meal.  and for snacks.  christopher once tried to impose a “pickle quota” which i politely laughed at as i crunched away.  i’m pretty specific in my pickle liking: dill only.  i can’t seem to get myself into sweet pickles.  i’ve tried, but i just can do it.  i love the dilly, garlicky, peppery crunch of a nice pickle.

i’ve recently started making my own and i’m pickling all sorts of things.  portlandia fans, you know what i mean, right?

anyway, here is what i pickled for our fourth of july bbq tomorrow: ipa pickled asparagus.

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yeah, you heard right india pale ale pickled asparagus. my motive was to have something yummy to munch on at the bbq but to also make something fun to garnish a bloody mary.  i love the idea of having a crunchy, beer-soaked asparagus spear in my bloody mary and  i plan on having marys in the morning, so hopefully there will be pickled asparagus left for the bbq!

oh, and if you want a kick-ass bloody mary recipe, the one i use is from cup of jo and it’s the “best bloody mary you’ll ever have.”  how can you not love that?!

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i adapted this recipe from the she likes beer blog.  here is my recipe.

2 bunches asparagus (aprx 2 lbs) trimmed to fit into quart mason jar

2 cups apple cider vinegar

24 oz beer – i used a “hop on or die”  doa ipa from day of the dead beer

8 cloves of garlic – smashed with the flat side of a knife

2 tbsp salt – i use kosher flaked salt

1/4 tsp fennel seeds

1/2 tsp red pepper flakes

1/2 tsp mustard seeds

6-8 whole peppercorns

4 sprigs fresh dill

combine vinegar, salt and beer in a sauce pan.  heat to just boiling.  be careful because the salt and beer will make the mixture boil over really quickly.  while the beer/vinegar is heating up, divide garlic, spices and fresh dill between two quart jars.  add asparagus to jars.  once the mixture has boiled, put it into something you can pour from , like a pyrex measuring cup, or just pour the mixture into each jar from the sauce pan, leaving about 1/4 inch at the top.  screw on lids and rings and let cool.  once cooled, turn the jars over and shake up to move the spices around.

that’s it.  super easy and delicious. perfection.

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what will you be pickling this summer?

cheers,

e

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