Pickled Asparagus is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of pickling par-boiled asparagus in salted vinegar with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Asparagus.
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This is a classic recipe for a Victorian version of Pickled Asparagus that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
ASPARAGUS PICKLED. — Select the youngest asparagus, and after cutting and washing the heads, immerse them in water, and let them lie for three hours. Scald them in boiling salt and water, drain them quite dry, and lay them on a napkin to cool. Make a pickle of vinegar and salt, according to the quantity of the asparagus. To a gallon of pickle put two nutmegs, and a quarter of an ounce each of mace and white pepper, whole; pack the asparagus into a jar, pour the pickle hot, but not boiling, over them, cover the jar with a thick cloth and let it stand for a week; then boil the pickle a second time, and when it has stood another week in the same manner boil a third time; let it stand till quite cold, and then cover the jar to seal.
Modern Redaction
Ingredients:
12 bunches of young asparagus
1l vinegar
200g salt
1/2 nutmeg
1/2 tsp ground mace
1/2 tsp ground white pepper
Method:
Remove the heads from the asparagus and wash them (reserve the stalks for another dish) then immerse in a bowl of water and set aside to soak for 3 hours.
Bring a pan of salted water to a boil, add the asparagus tips and blanch for 2 minutes. Drain into a colander and set aside to dry then arrange on kitchen paper to cool.
In the meantime, combine the vinegar, salt and spices in a pan. Bring to a boil and stir to dissolve then take off the heat and allow to cool slightly.
Pack the asparagus tips into a jar then pour in the hot, but not boiling, vinegar brine. Seal with a vinegar-proof lid and set aside to cool. Store for 1 week then turn into a pan and bring to a boil. Allow to cool slightly then turn back into a jar and seal. Store for another week then boil the pickle again, store in a jar, secure the lid tightly then allow to cool, seal the jar and store.
