Greek-Style Pickled Asparagus

Ingredients

5 pounds Asparagus cleaned, and
cut into 2" pieces
3 cups Olive oil
2 mediums Carrots peeled and sliced
1/2 pound Small pearl onions peeled
1/2 pound Radishes cleaned, cut in half
1 cup Calamata olives drained
1 cup Green olives drained
8 Garlic cloves sliced
2 tablespoons Mixed pickling spices
2 tablespoons Salt

Preparation

1
Bring 3 quarts of water to a boil in a large stainless-steel or porcelain-lined kettle. Add the salt, 3 tablespoons of the olive oil, the carrot slices and the onions. Blanch for about 2 minutes and add the radishes and asparagus.
2
Bring to a simmer and drain the liquid. Refresh the vegetables in very cold water and drain again. Mix the olives with the vegetables.
3
Put the vegetable mixture in five 1-quart glass canning jars and divide the remaining ingredients among the jars, starting with olive oil and ending with vinegar. Cap the jars and shake them to mix all.
4
Store in refrigerator for 2 days before serving, turning jars upside down now and then to mix all. This will keep in the refrigerator for about 6 days, but is best served on the second or third day.
5
Yeild: About 5 quarts.
6
Comments: This is a good example of the taste of the Greek islands.
7
This recipe makes quite a bit, so you should plan to prepare it when asparagus is cheap and you have some nice neighbors with whom you would like to share this delicious salad.

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Yield:

5.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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