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Instructions. Wash the asparagus spears thoroughly and snap or cut the woody ends off. Use a large sterilized jar, large enough to fit the asparagus spears upright and still have 4 to 5 cm (1 1/2 to 2 inches) gap on top. Place the aromatics in the jar: peeled and halved/sliced garlic cloves, chillies (whole or cut for more heat, or use chile.

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Weigh asparagus down, to prevent it from floating. Use fermentation weights, ceramic pie weights, a simple plate or even… rocks (boil them for 20 minutes before use). Cover with a lid and let asparagus ferment: Initially, leave the jar in a warmer spot (e.g. kitchen) for 5-6 days. Open the jar daily to release the gases.

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In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain. Step 3. Combine remaining ingredients in a saucepan with 2¼ cups vinegar and bring to a boil.

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Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle in the peppercorns. Let cool to room temperature, then cover and chill overnight.

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Peel garlic cloves. A garlic peeler/roller helps. Roll garlic in a garlic peeler to loosen the skins, and remove skins with minimal damage to the cloves. Put spices and garlic at the bottom of the jar. Pack asparagus and jalapeño into a jar. Clamp the airlock-adapted lid, and allow to ferment for 7 days. Print Recipe.

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Dissolve the salt into the filtered water and set aside. Break off the woody ends of the asparagus. Cut the asparagus so the stalks will fit just under the lip of the jar. Smash the garlic cloves and put half in each jar. Add 2-3 sprigs of dill to each jar. Add 1/4 tsp brown mustard seed to each jar.

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Step 4) If using, add your starter. Here's how to make whey, if you want an unseasoned starter culture for lacto-fermentation (which is what this recipe is). Step 5) Now add your water until it's completely covering the asparagus spears. Step 6) Place your weight on top, making sure no spears are bobbing above the surface of the water.

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Pack the dill, garlic cloves, grape leaf (if using), and as many asparagus spears as will fit into a wide-mouth quart-sized mason jar, preferably head down, leaving about 1 inch of headspace at the top of the jar. Sprinkle the black peppercorns over. Pour the whey or sauerkraut brine over the spears (if using), then stir the salt into the water.

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Fermented Asparagus with Garlic & Dill | Recipe Ingredients . 1-2 lbs asparagus washed and dried; 5-6 sprigs of fresh dill; 6-10 cloves of garlic; Optional: chili flakes, bay leaves, black peppercorns; 3 teaspoons non-iodized salt; Filtered water ; Equipment. 1 wide mouth quart jar and lid; Instructions . Make the Brine

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Instructions: Prepare brine by dissolving salt in water. Wash asparagus spears and cut off bottoms so that asparagus spears will fit upright in a quart jar with about 1 1/2 inches headspace remaining. Add onion and ginger to a quart jar. Pour in brine, filling only half the jar. Add asparagus spears to the jar, pushing them down to the bottom.

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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. Don't make it too tight or the seal could warp. Place in a dark, dry cupboard for at least 4 days.

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Dissolve the sea salt into the warm water and set aside. This is your brine to pour over the asparagus later. Put the garlic, mustard seeds, dill, and red pepper flakes into a clean, 1 quart mason jar. Then the pack the asparagus spears into the jar as tightly as you can. Pour the salt water brine over the packed in asparagus and spices.

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In a small saucepan over high heat, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the pickling brine over the asparagus, leaving about ½ inch headspace at the top. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with additional pickling brine if needed.

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Set aside to cool slightly. Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Pour the brine into the jar, covering the asparagus completely.

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Preparing the Vegetables. Grab a fresh bunch of asparagus stalks, and jalapeno pepper, and wash both thoroughly. Cut the tough woody ends off of the base of the asparagus spears. Place the asparagus into the Mason jars and pack them tightly. Add in the sliced and seeded jalapeno (optional).

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Instructions. Clean the asparagus and cut it so it can fit into the jar top down with 3 inches from the top. Remove the dill from the stems. Clean and chop the green onions. Dissolve the salt in a small amount of water. Add the asparagus, green onions, dill, salt water, spices, and whey (if you are using it) to the jar. Pack everything in tightly.