Win a copy of Landrace Gardening this week in the Seeds and Breeding forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Nicole Alderman
  • Pearl Sutton
  • r ranson
  • paul wheaton
  • Mike Haasl
  • Burra Maluca
master gardeners:
  • Greg Martin
  • jordan barton
  • Carla Burke
  • Leigh Tate
  • Jay Angler
  • John F Dean
  • Steve Thorn

Fermented asparagus pickles?

Posts: 1906
Location: Cascades of Oregon
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I make an asparagus pickle every spring in what I call the traditional way, but have never tried fermenting them. Has anyone tried them that way? I'm going to give it a try it this year. 
Posts: 0
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I haven't tried it but I know it will work.  I've fermented just about every other vegetable in brine and it works really well!  Asparagus is a slender veggie, should be a pretty quick waiting period before they're nice and pickled!  Generally the thicker the veggie the longer it takes for it to be fermented all the way to the middle. 

The amount of salt in your brine can vary quite a bit.  A rule of thumb is that for each quart of water, a table spoon of salt makes a 1.8% solution of brine.  3.5% brine is considered to make "half sour" pickles.  Old timers used to use 10% brine, and this will preserve stuff for a loooong time but the pickles will be so salty you'll have to soak them in fresh water before you can eat them.  5.5% brine, or about three tablespoons salt per quart of water, will make nice pickles.  The saltiness of brine is mostly a matter of taste, but in hot weather, a stronger/saltier brine will keep the food longer.  You can always put the jar of fermented veggies in the fridge or other cool spot when you think they're sour enough.

I think pickled radishes are particularly amazing, and I don't really enjoy them non-fermented. 

I would definitely add some whole garlic cloves to the asparagus jar/crock.  And I might suggest adding some whole rinsed grape leaves?  The tannins in them are supposed to help veggies maintain their snap. 

Calcium chloride is a kind of salt that allegedly helps stuff stay crispy also.  I just ordered some, I haven't had a chance to use it in pickling yet. 
Living Woods Magazine -- 1st Issue
will be released to subscribers in: soon!
    Bookmark Topic Watch Topic
  • New Topic