Local Asparagi
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racfish
- Rear Admiral Two Stars
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- Joined: Tue Oct 30, 2007 4:11 pm
- Location: Seward Park area
Local Asparagi
This is my big pickling weekend. I leave today after work for Grainger Wa. Im picking up approx 60-100 lbs of asparagus. Im getting it for .99 a pound. I will ice them in the back of my pu ,take them home and start pickling them.For me its gonna be a full 2 day project.The longest part is the cleaning and blanching.But when they are done and sat 3-6 weeks they will be awesome. I send alot to New York to my Sister and family. they entertain and use them when serving bloddy Marys as a swissle stick. I go east for them so I know Im working with extremely fresh that day picked. When canning freshness is a major factor in making a superb product. Good luck everyone on this busy weekend and please drive safe. G-d Bless you all.
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.
RE:Local Asparagi
Mmm... Pickled asparagus. Wow, it is that time of the year already! It has been a couple of years since we pickled anything, we are just about out of pickled string beans and mini cukes. I'll have to start stocking up on spices and supplies. Have you tried the pre-peeled garlic cloves at Costco? They help cut down the time and the hassle of peeling by hand.
RE:Local Asparagi
Yea, I do sweet pickles every fall, I'm the only one in the family that was entrusted with my grandmother's recipe. I love pickled asparagus but I've never had the chance to do it en masse like I do with pickles. Some days I have to shop around, because the price of pickling cukes has skyrocketed in the last couple of years.
I do like the pre-peeled garlic when I'm canning salsa or pickles, because I don't like peeling garlic. And when you buy the giant tubs it's actually cheaper. And we use a lot of garlic at our house, my wife is Italian.
I do like the pre-peeled garlic when I'm canning salsa or pickles, because I don't like peeling garlic. And when you buy the giant tubs it's actually cheaper. And we use a lot of garlic at our house, my wife is Italian.
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racfish
- Rear Admiral Two Stars
- Posts: 4716
- Joined: Tue Oct 30, 2007 4:11 pm
- Location: Seward Park area
RE:Local Asparagi
I got 60 lbs of asparagus. I made 19 quarts of pickled asparagus. I forget from year to year just how much work it is.It took me 12 hours on Saturday to complete it.I did get my asparagus local at the Fall City family grocer. He cut me a great deal on them. It ended up 1.09 per pound. Which is cheaper the going over in the truck using 2 tanks of gas not including the expenses of the day.I had a lot of garlic left over so I pickled 8 half pints of garlic too.As long as I was in the canning mode I put together 1 more batch of strawberry jam. Next will be Dilly beans and Raspberry jams. Now I got time to fish.
Pre-peeled garlic is the only way to go.I very seldom peel my own anymore. I get it from Cash N Carry and it saves a good hour of work peeling cloves.
Pre-peeled garlic is the only way to go.I very seldom peel my own anymore. I get it from Cash N Carry and it saves a good hour of work peeling cloves.
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Last edited by racfish on Tue May 31, 2011 2:32 pm, edited 1 time in total.
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.
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yooper_fisher
- Lieutenant
- Posts: 213
- Joined: Sun Jun 13, 2010 10:31 pm
- Location: Chicago, IL/Munising, MI
RE:Local Asparagi
My goodness rac, that looks DELICIOUS!!!
The only thing I've ever pickled is eggs, and one failed attempt at smelt. Looking at that I may have to give it a try.
The only thing I've ever pickled is eggs, and one failed attempt at smelt. Looking at that I may have to give it a try.