Side Dishes

Pickled Asparagus

57

If you have an abundance of asparagus this season, pickling is a great way to enjoy it for months to come!

4
2 pints water
2/3 cup white distilled vinegar
2.5 tablespoons sugar
3 teaspoons dried dill
1 onion, sliced
1/4 cup canning salt
1 jalapeno, sliced
4 cloves garlic, peeled
1 teaspoon ground mustard
1 tablespoon peppercorns
4 wide mouth canning jars, pint size
Asparagus, cut to length of canning jars
Sterilize canning jars and lids by washing and dipping in boiling water. Set aside. Add all ingredients except asparagus and garlic to large pot and boil over medium heat and cook until salt is dissolved. Meanwhile, lay each jar on its side on a clean dish towel and pack the asparagus in tightly. Place jars upright. When brine is complete, quickly pour into each jar and distribute the onions and the jalapenos evenly into each jar. Add garlic. Place lids and rings on jars and leave at room temperature in an undisturbed place for 1.5-2 weeks. Store in refrigerator for up to two months.
Nutritions

Calories
80

Sodium
7083mg
295% DV

Fat
9g
14% DV

Protein
4g
9% DV

Carbs
19g
6% DV

Fiber
5g
22% DV

Mezcal Negroni

1230

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV