Welcome to Extreme Food Reviews! My name is Daniel
and today I've got a recipe for you that is going to blow your mind!
Pickled asparagus.
Now, I know what you're thinking
We usually pickle cucumbers, but when I tell you
This is an amazing, amazing recipe
Enough talking, let's get to it!
Are you ready? Here we go!
Start with about 15 asparagus spears.
Cut the bottoms off so that they'll fit inside of the canning jar.
I'm using a 1 quart jar for this recipe.
I'll cut one and use it as a guide to cut the length for the rest.
Next, let's grab some fresh garlic
We'll need about four cloves.
Let's use our knife to break them free so that we can peel them.
Slice the garlic coarsely and let's grab our peppers
I've got three Habaneros here.
One being my favorite Red Dominica.
If you don't want your pickled asparagus to be spicy
Just don't use the peppers that we included
in this recipe
Next, I'll grab 10 Thai chilies
Cut the tops off them and cut them into smaller pieces.
Now let's go over to the stove.
In a saucepan, let's add 1 1/2 cups of spring water
and 1 1/2 cups of white vinegar
to create our pickling brine.
We'll bring that up to a boil
and in the meantime, we'll prep a pan with extra virgin olive oi
and add our peppers and garlic
Just the garlic if you're going for the non-spicy version.
Heat really brings out the flavors of these ingredients
Which is why I always like to pan sear them first
while those open up...
To our pickling brine, let's add one teaspoon of whole black peppercorns
One teaspoon of Oregano
One teaspoon of whole mustard seed
One teaspoon of whole dill seed.
One half teaspoon of crushed red pepper flakes
Instead of pickling salt
We're going to use one teaspoon of sea salt
Now, back at our cutting board
Let's grab our 1 quart canning jar
and put our asparagus spears in.
Then we'll add our grilled peppers and garlic
And next, very carefully we'll add our pickling brine
Doing this when it's hot allows the jar
to create a seal as it cools.
Let's close that up and clean it off.
I'll shake it around and mix the flavors
Look how awesome that is!
I'll leave this out on the counter to cool for an hour or two
before I put it into the refrigerator
overnight.
Three days in the refrigerator will have these spears tasting like heaven
And there you have it!
An amazing pickled asparagus recipe
That's going to  change the way you think about pickles
Asparagus!  Who'da thunk it?
Oh my gosh...
Don't forget to Like, Comment and Subscribe!
I'll be over here
