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    Home » APPETIZERS + SNACKS

    Pickled Asparagus

    Modified: Nov 16, 2022 by Susan Pridmore · This post may contain affiliate links · 2 Comments

    Pickled Asparagus for your next party appetizer or snack, found on https://thewimpyvegetarian.com blog.

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    Most people have a preference for either large parties or small. Me? I'll always pick a dinner for 8 over a banquet for 80, even if I know most everyone there.  Larger gatherings foster surface chit-chat with lots of small exchanges that don't always seem to go anywhere for me, while a smaller group can encourage longer, more personal conversations. A room can be filled to bursting, wine flowing with abandon, and chatter growing into a crescendo punctuated with lots of laughter, but I'm still most comfortable finding a quiet nook with my mojito and a few close friends. If I'm going to a large function of any kind, I look for ways to break the crowd down into bite-sized chunks for more personal interaction. Else, I feel untethered and scattered.

    Pickled Asparagus for your next party appetizer or snack, found on https://thewimpyvegetarian.com blog.

    A great example of this is the upcoming IFBC (International Food Blogger Conference) I'm attending later this month in Sacramento. It's organized by the folks at Foodista.com and Zephyr Adventures, and offers sessions to food bloggers to kick up our game in the areas of food, writing, and technology.

    This year's theme is Farm to Fork, perfect for the fertile Sacramento Valley, and I imagine there will be a big crowd in attendance. Throngs, actually, and thankfully, an abundance of opportunities for those bite-sized chunks of interaction.

    There's a handful of fellow bloggers I know who are attending, and it will be wonderful to visit with them, trade stories and blogging tips, and generally catch up on our lives outside of Facebook (LOL). There are some great sessions planned on food photography, a class on SnapChat (which I totally don't get), and food waste - a very hot topic these days. A special feature for me are the farm tours being offered on a couple of the days. This is always a huge draw for me, as I love hearing the stories behind the farmers and ranchers who supply the food on our table.

    I know, I know. You've all heard that before, but I never fail to learn something new at these meetings, and I always walk out inspired, and full of ideas. So, consider yourselves warned...

    Pickled Asparagus for your next party appetizer or snack, found on https://thewimpyvegetarian.com blog.

    In honor of IFBC's Farm to Fork theme this year, and since we're into the preserving season now, I thought I'd share my favorite recipe (so far) for pickling asparagus. It's the perfect, healthy munchie to include with your appetizers. Just try to remember to make them the day ahead, as they're better when you do.

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    Pickled Asparagus

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    Course: Appetizer or Snack
    Servings: 1 16-ounce jar
    Author: Susan Pridmore
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    Ingredients

    • 1 lb asparagus 1 bunch
    • ½ cup white wine vinegar
    • ½ cup water
    • 1 tablespoon kosher salt
    • 2 garlic cloves thinly sliced
    • 1 shallot thinly sliced
    • 1 teaspoon whole peppercorns
    • 1 tablespoon coarsely chopped fresh dill
    • 1 teaspoon sugar
    • Pinch red pepper flakes

    Instructions

    • Wash and trim the asparagus to fit into a sterilized 16-ounce mason jar. To sterilize the jar, place in boiling water, along with the lid, for a few minutes. Arrange the asparagus in the jar pointing upwards.
    • Bring all of the remaining ingredients to a simmer in a small pot over medium heat. Pour over the asparagus, and screw the lid on. As they cool, the lids should seal. Let them marinate in the pickling juice overnight before serving. Once the jar is opened, refrigerate for up to one month.
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Mary @ Fit and Fed

      July 12, 2016 at 2:10 pm

      What a beautiful addition to a store of preserves with the asparagus all lined up in the jar like that. And it doesn't look too hard, just boiling the jar for a few minutes instead of using pressure. I've never yet worked up the nerve and knowledge to can vegetables, only jam, so I'm curious and a bit impressed! I haven't signed up for this year's IFBC, I'm a bit regretful just knowing that you are going and we won't get a chance to meet. But enjoy!

      Reply
      • The Wimpy Vegetarian

        July 12, 2016 at 2:15 pm

        Rats! And when it was in Seattle and you were there, I wasn't able to make it at the last minute. For some things I can, I put the filled jar in the hot bath - I have a large canning pot with a temp gauge. But for something like this, I've never had a problem as long as I get a good seal. If I don't, it immediately goes into the refrigerator.

        Reply

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    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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