Pickled Asparagus Recipe
1 pound fresh asparagus
1 lemon, organic preferable
1 teaspoon unrefined sea salt
1 teaspoon whey dripped from yogurt (optional)
1/2 teaspoon dried thyme or seasoning of your choice (optional)
Rinse asparagus. Snap off ends about 1-1/2 inches up the stalk and place stalks in quart jar(s), packing firmly and breaking in half as needed to fit. Slice lemon into 1/2 inch wedges or rounds and distribute evenly among the jars. Add salt, whey, and seasonings. Fill with filtered water to 1 inch from the top of the jar. Screw on a lid so the jars are air tight and gently shake to mix salt with the water. Leave to ferment at room temperature for 4-5 days, testing one jar to see if asparagus is desired softness and sourness before transferring to the fridge to store. Keep unopened in the fridge for 2-3 months, use within a couple weeks of opening once jars have been opened.
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