Hello, friends! Before I get into it this week, I need to tell you that I’m running a juicy discount on paid annual subs for April because it’s spring, my birthday is approaching, and I’m generally in a good mood! So, for the rest of this month, you can sign up for a year of Nuggets at a 25% discount. That’s a bargainous £30 for 12 months! As a paid sub, you will get an extra recipe each week - less a nugget and more a ‘full recipe’, PLUS access to the entire Flavour Nuggets archive (recipes go behind the paywall after 2 weeks), AND a direct line to me via the chat function. Whatcha waiting for?
OK, now I’m here to tell you you’re not putting enough sugar in your pickles. Seems counterintuitive, I know. It’s a pickle! It’s supposed to be acidic! But to create the sort of pickle you can’t stop nibbling on straight from the fridge, you need to balance that pickling liquid with a decent amount of sweetness. Please trust me on this. And don’t be alarmed by a tablespoon of sugar; it’s not like you’ll drink the pickling liquid, although do go right ahead if that’s your thing. This isn’t a long-lasting pickle (it doesn’t need to be), but one that’s refrigerated and used within a couple of weeks. Many pickled asparagus recipes also don’t seem to blanch the spears first, but that doesn’t work for me; they need a 30-second plunge to soften slightly, a step which also helps them absorb the flavours of the brine.
I add peppercorns and coriander seeds; both work well with the pea aspect of asparagus’s flavour profile. I find coriander seeds to be the most essential pickling spice of all; their citrus perfume adds a lingering topnote which is so complimentary to the dizzying whack of vinegar and - in this case - stomp of black pepper. You’ll be nibbling these with craggy chunks of Parmesan (please do this); tossing them through grain salads with a sharp cheese such as feta; adding them to a crudité platter; to a cheese sandwich; or OOH, eating with a Ploughman’s!
My Favourite Pickled Asparagus 250g asparagus spears Bring a pot of water to a boil and prepare a bowl of cold water. Trim the woody ends from the asparagus, then make sure they fit in the jar (I like to pack them in standing upright). If not, trim further until they do. Blanch the asparagus stalks for 30 seconds, then immediately plunge into the cold water until chilled. In a dry pan over medium heat, toast the black peppercorns, fennel seeds, coriander seeds and mustard seeds, then transfer them to a pestle and mortar and give them a quick bash to crush them lightly. Combine the rice vinegar, water, caster sugar, salt, and all the spices in a jug and stir until the sugar and salt have dissolved. Once the asparagus is cold, pack it into the jar with the pieces of lemon peel, then pour over the brine and seal the jar. Try to leave them for 24 hours in the fridge before eating! They’ll last a couple of weeks in the fridge.
Until next time, Flavour Fans x
You’re currently a free subscriber to FLAVOUR NUGGETS. For the full experience, upgrade your subscription.
|
Tuesday, April 8, 2025
Flavour nugget #23: my favourite quick-pickled asparagus
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment