"Jessica V." wrote:

> elaine wrote:
> > "Katra" > wrote in message
> > ...
> >>I've been buying less as I'm on a very strict diet (trying to lose 123
> >>lbs. and am down by 23 so far since Jan. 4th)

> Yeeehaaa!

> >>Enter the Tilia food saver! I'm finding that it DRASTICALLY increases
> >>the shelf life of fresh produce! Or at least on the one item that I
> >>tried it on, plus it should allow me to clean and prepare it prior to
> >>sealing it into portions. Handy that! :-)

> > This doesn't having anything to do with the Tilia food saver, although it
> > sounds wonderful. Yesterday, I bought some pickled asparagus from Costco -
> > they were really good. Now that asparagus season is almost upon us (at
> > least here in Ontario), I plan on making some myself. I would imagine it
> > would be like pickling cucumbers. Will check it out at Google.
> > Elaine
> >
>
> Another pickled asparagus fan. I'm going to try making it with mum's
> dill green bean recipe, as soon as local asparagus is available. Looks
> like it'll be awhile in the midst of another round of white stuff in Maine.
> Jessica

The recipe from The Complete Book of Small Batch Preserving_, by Topp & Howard,
c.2001, Firefly Publ. Co. is fab, adaptable (it uses tarragon, but all other
herbs real nice too). The Joy of Pickling's Pickled Sugar Snap Peas (a
refrigerator pickle) is also wonderful and extends life of these delicate veggies
for months. I highly recommend both books. My notes in[*]. And join us over at
rec.food.preserving!
Edrena, pickle queen

Herbed Asparagus Pickles
makes 4 pints
2.5-3 pounds asparagus
4 sprigs fresh tarragon
2 small dry shallots, halved
2 cups white wine vinegar
1.5 cups white vinegar
[better all 3.5 cups white wine vinegar]
1 cup water
1/4 cup granulated sugar [or scant 1/4 c Splenda]
1 teaspoon pickling salt [not kosher, not iodized]
[my notes say increase the liquids, sugar & salt by 1/2 again]
1.Wash asparagus & cut each spear 4.5 inches long or long enough to fit a
wide-mouth pint jar leaving 3/4 inch head space.
2.Remove hot jars from canner & pack asparagus into jars with tips down. Tuck a
sprig of tarragon and half a shallot among the spears.
3.Combine wine vinegar, white vinegar, water, sugar & salt in a medium saucepan
and bring to a boil. Pour boiling vinegar mixture over asparagus to within 1/2
inch of rim. [de-bubble, wipe rims, cover with 2-piece lids]. Process 15 minutes
for pint jars [in boiling water bath, adjust for higher altitudes].