The Joneses wrote:

> "Brian Mailman" > wrote in message
> ...
>> ...The year's cycle of projects (well, ok, if you don't count the jar of
>> mandarino/mandarinetto I start on January 2).
>>
>> Yesterday I put up 15 pints of pickled asparagus (dill bean recipe). I
>> suppose I could have done that in October, when schtuff from Chile was
>> arriving, but doesn't seem natural to have fresh, pencil-thin asparagus in
>> October.
>>
>> Have to rotate the jars daily for a week, I guess. Some of the tips are
>> above the brine in the jars so I'll turn 'em one side and then the other.
>>
>> B/
>
> One time I made a batch of this and by and by a yellow grainy substance
> formed on the tips and in the liquid.

Yeah, that's happening.

> Thru various research, I am sure it is
> lutein, which is good for your eyes. It is one of the natural chemicals in
> asparagus accounting for the yellow part of the green color. I ate them and
> my family ate them and nobody got sick, ITH.
> These pickles are great with tarragon and better even with basil instead
> of dill.

Ya know, this morning while I was staring at the spice shelves while
waiting for the coffee kettle to boil, I vaguely focused on the tarragon
and though that would be better.

> Do ya think they would make nice stirrers in a bloody mary? I can't
> drink anymore, but I might try this in the a.m. with just V8.

Yup, and nothing wrong with a virgin mary. A few drops of
worcestershire and tabasco in your V8 and there you are.

B/