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.
Would you like to include more seasonal fermented foods like this one in your diet? Want preparation reminders to remind you to soak nuts, thaw meat, and start fermenting your veggies? Sign up for Grain Free Meal Plans and let me do the planning for you!