Traditionally Fermented (Pickled Asparagus

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Asparagus spears, fresh

• Baking & Spices

  • 1 Grey sea salt
  • 1 Pickling spice, Organic

• Liquids

  • 1 Water, filtered

Found on naturalfamilytoday.com

Ingredients

• Organic Pickling Spice
• Grey Sea Salt
• Filtered Water
• Fresh Asparagus Spears

Directions

• Prepare the asparagus spears: Rinse and pat dry. Cut off the woody ends. You may need to cut them down more so that they will fit in the jars.
• Prepare the salt brine by mixing 2 TBSP of salt per 4 cups of water. Stir until dissolved.
• Assemble the jars: Pour 1/2 TBSP of pickling spice in the bottom of each jar. Place asparagus in jars.
• Pour the salt brine into the jars, making sure to submerse the asparagus as much as possible. Leave about 1/2 inch of space at the top of the jar.
• Place the seal on and screw the lid on securely. Dont make it too tight or the seal could warp.
• Place in a dark, dry cupboard for at least 4 days. DO NOT REFRIGERATE! Your asparagus will begin to bubble slightly and may smell slightly tangy. This is good. After 4 days you can start to taste it. When it reaches the tanginess you like, place the jar(s) in the fridge. The flavor will continue to develop for up to a month.