Yesterday morning, between breakfast and lunch, I had a little date with some asparagus. Last year I only made one jar of spears, they were a big hit and this year I promised to make many more. What turns a pickled asparagus stalk into one worthy of a Bloody Mary? Horseradish. Slices of fresh horseradish in every jar.
I used three bunches, about four pounds, of asparagus to get 3 1/2 pints. Three jars for the water bath canner and one half full jar that went straight into the fridge. I will repeat this process again towards the end of the season.
Bloody Mary Asparagus
4 pounds (or so) of asparagus, tops sliced to fit in the jar
2 cups white vinegar
1 cup water
2 tablespoons salt
12 slices fresh horseradish
Combine vinegar, water in salt and heat until the salt is dissolved. To the bottom of each jar add 3 slices of fresh horseradish and 5 peppercorns. Fill to within 1/2 inch of the top with asparagus spears and top with liquid.
Process in a wather bath for 10 minutes.