Determined to get the most out of asparagus season, I purchased seven pounds of organic asparagus from the farmer’s market. After pickling seven pints, I am left with many decapitated spears. They’re not pretty enough for the canning jars, but perfect for a soup. Creamy asparagus soup, coming up next.
The recipe I used for this batch of pickled asparagus was from Ball Complete Book of Home Preserving. This is my first time making this recipe and I’m interested to see how the batch turned out. Next time I might forgo boiling the spears in vinegar before packing, since I’m worried that the cook time combined with processing time may result in mushy asparagus.
