Pickled Asparagus Greek Island Style

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Pickled Asparagus Greek Island Style

 

5 lb Asparagus cleaned, and cut into 2 " pieces

3 cup Olive oil

2 med Carrots, peeled and sliced

1/2 lb Small pearl onions, peeled

1/2 lb Radishes cleaned, cut in half

1 cup Calamata olives, drained

1 cup Green olives, drained

8 Garlic cloves, sliced

2 tbl Mixed pickling spices

5 cup White wine vinegar

2 tbl Salt

 

 

 

 

Bring 3 quarts of water to a boil in a large stainless-steel or porcelain-lined

kettle. Add the salt, 3 tablespoons of the olive oil, the carrot slices and the

onions. Blanch for about 2 minutes and add the radishes and asparagus.

 

Bring to a simmer and drain the liquid. Refresh the vegetables in very cold

water and drain again. Mix the olives with the vegetables.

 

Put the vegetable mixture in five 1-quart glass canning jars and divide the

remaining ingredients among the jars, starting with olive oil and ending with

vinegar. Cap the jars and shake them to mix all.

 

Store in refrigerator for 2 days before serving, turning jars upside down now

and then to mix all. This will keep in the refrigerator for about 6 days, but is

best served on the second or third day.

 

Yeild: About 5 quarts.

 

Source: Food Down Under

Formatted by Chupa Babi: 04.06.08

 

" This is a good example of the taste of the Greek islands.

 

This recipe makes quite a bit, so you should plan to prepare it when asparagus

is cheap and you have some nice neighbors with whom you would like to share this

delicious salad. "

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