IPA Pickled Asparagus
2 bunches asparagus (aprx 2 lbs) trimmed to fit into quart mason jar
2 cups apple cider vinegar
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.
Best Lunch, Ever!
Also, the easiest lunch ever:
Salt & Pepper
2 C Bisquick
1 C Buttermilk
1/2 C Pumpkin puree
2 T Sugar
Dash of Nutmeg and Clove (to taste)
Mix all together and pipe into doughnut maker. Cook for 6 minutes. Glaze or leave plain.