Greek-Style Pickled Asparagus


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


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.
Bring to a simmer and drain the liquid. Refresh the vegetables in very cold water and drain again. Mix the olives with the vegetables.
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.
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.
Yeild: About 5 quarts.
Comments: This is a good example of the taste of the Greek islands.
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.




5.0 servings


Friday, December 10, 2010 - 1:02am


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