Greek-Style Pickled Asparagus
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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
5 cups White wine vinegar
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.