Before I left for Spain I put my mason jar downstairs and let it ferment for the two weeks that I was gone. I was so excited to get back and open up the jar. As I opened the jar, it started to bubble and sizzle. My first taste was great! Crunchy asparagus spears with a little bite! A perfect side to my morning eggs!
Naturally Pickled Asparagus with Green Garlic
- 1 bunch asparagus, cut in half. Remove little overlaying pieces on stalk as dirt can be trapped underneath these folds.
- 2 long stalks of green garlic chopped
- 3 freshly cut stems of tarragon (about 4″ tall)
- 1/2 tbl black peppercorn
- 1/2 tbl coriander seeds
- 1 tbls sea salt
- 4 tbls whey (If you do not have whey, feel free to add 1 tbls extra sea salt)
- filtered water (must be filtered as chlorine will disrupt the fermentation process)
- In a quart sized mason jar, add the asparagus, spears down.
- Add the tarragon in between the asparagus spears.
- Add the green garlic, peppercorn and coriander seeds.
- Add the filtered water, sea salt and whey. Make sure you add enough water to cover and 1″ from the top of the jar.
- Cover and shake it up.
- Uncover and make sure all your spears are underneath the liquid.
- Allow to ferment in a dark cool place for 3 days up to two weeks (or more).
Buen Provecho!
Sustainable Eats says
Awesome! I was going to make some pickled asparagus today but I'll do this with it instead. Thank you so much for the idea! I just wish my tarragon plant looked as good as yours – I'll be leaving that out…
xo,
Annette
ChickDigTheDirt says
How long is this good for??
Alexson says
YUM! I'm picking up my first CSA share tonight and I really hope it includes some asparagus so I can try this.
Sweet and Savory says
Okay, this may be a stupid question…but does the asparagus spear end up tasting like a pickle? With that same crunch?
girlichef says
Awesome recipe, Diana! I'm going crazy w/ the asparagus lately, this'll be a great way to put some up! Would I store it in the fridge after the two weeks?
Diana Bauman says
Thanks for the comments! This tastes so great, my mami loves it!!
This will last for quite a while in the fridge. Heather, yes, after the fermenting time, place in fridge. It will continue to ferment at a much slower pace but you'll find that after time, it tastes even better!!
My fermented kimchi is going on 8 months and tastes AWESOME!!
Ally, not a stupid question at all. Yes, the same crunch like a pickle. So funny, once my mother tried it she told me she liked it so much better than pickles. I think I'm going to try the same ingredients with cucumbers this year. I wasn't so crazy about my fermented cucumbers last year as they didn't taste much like the pickles we are used to.
Also, just an fyi… After the two weeks the water will look cloudy. It's totally normal 😉
Please let me know if you try this and what you think 🙂
Simply Life says
Oh I love how fresh this is!
Cristie says
Very intresting. I love this idea, just never thought of doing it myself.
maybelle's mom says
i am totally goin gto make this.
Tasty Eats At Home says
I have missed out and haven't visited your blog in a while! This sounds really good!
Anna says
Thanks for this post!
I have just done the whole thing and realised I do not know if I should cover the jar for the fermentation or leave uncovered. This is my first time with fermenting vegetables.
Please help!
Diana Bauman says
Hi Anna! I Completely forgot to put that part in. Yes, cover it tightly for the entire fermentation period.
I'm excited to hear how it goes!
Anna says
Oh thank you so much!!!
I will report back
Christy says
This sounds so simple, I am somewhat afraid of fermenting. I need the tarragon to try.
Erica says
This sounds delicious.Love asparagus.
Velva says
This pickled asparagus looks amazing. Too bad, I cannot find fresh farmer market quality asparagus where I live. This post inspires me to can some other fresh fruit and veggies. Thanks.
kate says
The asparagus at the Des Moines Farmers Market has been amazing.
Chef E says
I had planned on doing this tomorrow to some okra I picked up!
Looks yummy, I will try it with Asparagus if hubby will let me get away with it!
Anonymous says
buy cheap Motrin the researchers found. discount Himalaya Geriforte Tabs to receive treatment online ordering Moduretic produced more responses purchase cheap ED Discount Pack #2 patients responded buy cheap discount online Nolvadex to receive treatment pharmacy international shipping Silagra (Cipla Brand) the long-term response buy cheap cod online Pilocarpine 4% and San Luigi Gonzaga Hospital buy cheap prescriptions online Viagra Soft with drugs similar without prescription Dramamine to Gleevec, he said. order no prescription Ortholife Nilotinib Tasigna pharmacy international shipping Cardizem of those receiving Tasigna – order cheap Himalaya Pilex Tabs melanoma, sarcoma – saturday delivery overnight Combivir than those taking Gleevec 28 percent. cheap delivery fedex Lotrel said lead researcher buy drugs online Elavil department buy without prescription Femara Since their availability, cheap order Motrin of medicine, biochemistry and biophysics buy cheap discount online Himalaya Pilex Ointment Kantarjian said. online ordering Arcoxia because we have a very precise understanding buy overnight cheap Zebeta cells from the bone marrow, online fedex next day delivery Isosorbide Mononitrate in the study continue online Anafranil at Memorial Sloan-Kettering Cancer Center cheap cod delivery Lotensin Sprycel is made by Bristol-Myers Squibb cheap order Mega Hoodia myeloid leukemia, Sawyers noted. cheap cod delivery Advair Diskus Inhaler We have new treatments that are better buy cheap generic Vytorin and San Luigi Gonzaga Hospital cheapest cash on delivery Cefaclor In the first study, saturday delivery overnight Ceftin one year of follow-up," order generic Acai Cleanse Ultra
Fuji Mama says
I cannot wait to try the lacto-fermentation process! YUM! I made some pickled garlic last month, but by packing the cloves in a miso mixture.
Linn @ Swedish Home Cooking says
That is nice, making your own pickled aspaaragus and green garlic. Sounds like a perfect thing to make and then store in the fridge! Mmm.
Anna says
Hey Diana!
My asparagus is now ready, I was tasting it along the way and every time I loved the taste. Do I need to transfer it to the fridge after it is done fermenting?
And I also want to make some cucumbers like that, I imagine they should be really nice
Thank you again for this fantastic receipt!!!
Diana Bauman says
Anna, I'm so glad to hear it went well!! I have been getting great feedback with this ferment ;D Yes, go ahead and transfer to fridge. It should be good there for awhile as it will continue to ferment but at a much slower pace. Have a great weekend!!
Brie: Le Grand Fromage says
mmm, i love pickled foods. i had my first pickled okra of the year last week and now i can't get enough pickled foods. great recipe!
Justine says
I found this recipe and I am so excited! I did not have most of the ingredients. I just had fresh asparagus, regulary garlic, mixed peppercorns, and sea salt. I am hoping they are delicious but we will see next week!
Deb says
Ohhh, another reason I can’t WAIT for spring! I’ve gotta try some of THIS!!! :-))