Subject: Pickled Asparagus
From: Unicorn (unicorn@indenial.com)
Date: Sun Dec 24 2000 - 02:43:07 EST
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F O O D F U N N Y
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It's fortunate for us that this bear happened to walk into a bar,
because otherwise it wouldn't even come close to qualifying as a food
funny. Thanks to reader Joyce Nichols for sending it in.
A polar bear walks into a bar and says to the bartender, "I'll have a
gin.................. and tonic."
The bartender asks, "What's with the big pause?"
The bear says, "I dunno, I've always had them."
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T O D A Y ' S R E C I P E
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To my way of thinking, no "Eclectic Epicurean" menu would be complete
without asparagus in some form. Try serving these as an appetizer
wrapped in a slice of ham or prosciutto, or serve them as is along
with sandwiches.
Pickled Asparagus
1 medium onion, thinly sliced
3 - 4 lbs (1.5 - 2 Kg) fresh asparagus
1 red bell pepper (capsicum), seeded and
cut into thin strips
5 cups (1.25 L) white wine vinegar
2 cups (500 ml) water
4 Tbs (60 ml) sugar
4 Tbs (60 ml) pickling spices
2 tsp (10 ml) pickling or kosher salt
Place several slices of onion in the bottom of two 1-quart (1 L) jars.
Trim the asparagus to fit in the jars and pack them in cut end down.
Place pepper strips in between asparagus. Combine the remaining
ingredients in a saucepan and boil over moderate heat for 10 minutes.
Pour into the jars, leaving 1/2 inch (1 cm) head space. Seal the jars
according to the manufacturer's directions and process for 20 minutes
in a boiling water bath. Makes 2 quarts (2 L).
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