Pickled Spring Onions and Asparagus
- 1 teaspoon whole coriander seeds
- 12 black peppercorns
- 4 teaspoons kosher salt
- 2 teaspoons red pepper flakes
- 1 teaspoon yellow mustard seed
- 4 whole allspice berries
- 4 whole garlic cloves, peeled
- 2 pounds freshly picked asparagus about the diameter of a pencil
- 12 spring onions or scallions
- 12 garlic scapes or ramps
- 4 lemon slices
- 3 1/2 cups white vinegar
- Fit a large pot with a rack or line it with a folded kitchen towel.
- Fill with water, and bring to a boil.
- Sterilize four 1-pint canning jars.
- by running them through a dishwasher cycle.
- If boiling them, add jars to the pot and boil for 10 minutes.
- The jars may be left in the dishwasher or pot until ready to be filled.
- Place a small skillet over medium heat.
- Add the coriander seeds and stir until lightly toasted and fragrant.
- Divide equally among the four jars.
- Repeat with the peppercorns.
- To each jar add 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 1/4 teaspoon mustard seed, 1 allspice berry and 1 clove of garlic.
- Trim the asparagus, spring onions and garlic scapes or ramps to fit the height of the jars, leaving 1/2-inch head space.
- Set aside the trimmed pieces for another use.
- Fit everything into the jars snugly; there is no rule about which end goes up, and the shape and size of the pieces can vary.
- Tuck a lemon slice into each jar.
- Place the canning rings in a small saucepan, cover with water and bring to a boil.
- Turn off the heat and add the lids to soften the rubber gaskets.
- In a medium saucepan, combine the vinegar with 3 1/2 cups water.
- Bring to a boil and funnel into the jars, leaving 1/2 inch of space at the top.
- Thoroughly wipe the rims of the jars.
- Using tongs, remove the lids from the hot water, place them on the jars, and screw the rings on snugly but not too tightly.
- Return the large pot of water to a rolling boil.
- Gently ease the filled jars upright into the water; the water should be at least 2 inches above the jars.
- Boil the jars for 15 minutes, then transfer to a kitchen towel to cool.
- Listen for the ping that comes from the contracting lid as each jar cools, indicating a secure seal.
- When the jars are completely cool, remove the ring and test the seal by lifting the jar by the lid.
- If the seal fails, refrigerate the jar and use the contents within 6 weeks.
- Allow the pickles to mature for 1 month before serving.
coriander seeds, black, kosher salt, red pepper, berries, garlic, diameter, onions, garlic, lemon slices, white vinegar
Taken from cooking.nytimes.com/recipes/12452 (may not work)