• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Lemon-Chile Pickled Asparagus

April 24, 2013 · by Carrie Trax ·

2013.04.20@10.31.21Here’s another great recipe from The Mile End Cookbook by Noah and Rae Bernamoff, that I made with Fresh From Oregon Asparagus.  This was an easy refrigerated pickled asparagus recipe and it took no time at all to turn my jars into a work of art.  With asparagus still in season here in Oregon you can start filling your empty glass jars with this awesome recipe.  Noah and Rae also shared in their cookbook how to use them in a Russian dressing, see below.  There are many more recipes I will be making from this cookbook and I would highly recommend getting it.  It will take you on a trip to a culture of food you will not want to come back from!

Lemon-Chile Pickled Asparagus2013.04.20@10.10.43
1 1/4 cups apple cider vinegar
1 cup distilled white vinegar
2 1/2 cups water
2 tablespoons sugar
1/3 cup Kosher salt
4 cloves garlic, peeled
2 shallots, thinly sliced
zest of 3 lemons, in wide strips
30 black peppercorns
2 teaspoons red pepper flakes
1 tablespoon coriander seeds
2 Bay leaves
3 pounds asparagus
Trim the tough base part off the asparagus and set aside.  In large nonreactive pot combine all ingredients except asparagus.  Heat the mixture over medium heat, stirring occasionally, until salt and sugar are dissolved.  Remove from heat and set aside.  In a separate large pot bring water to a boil and blanch the asparagus, 1 minute for pencil size and and 3 minutes for large ones.  Remove from water and place into the vinegar mixture.  Once cooled transfer to your glass canning jars and put on a lid.  Store in the refrigerator for at least 2 weeks before using.  They will keep up to 6 month in the refrigerator.

Russian Dressing: In medium bowl combine 1 cup mayonnaise, 1/2 cup ketchup and 1/2 cup pickled asparagus that has been minced.  Cover and refrigerate.  Will keep refrigerated for up to a week.

This pickled asparagus is also great substituted in your tarter sauce in place of the relish!

Share this:

  • Email
  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Print

Filed Under: canning, farmers market, side dish, vegetables · Tagged: lemon, pickled asparagus

Trackbacks

  1. Cook the Books April! Review and Round-up! The Mile End Cookbook | oh, briggsy... says:
    May 2, 2013 at 2:34 pm

    […] Carrot Cake with Cream Cheese Frosting, Challah that was also turned into french toast, and Lemon Chili Pickled Asparagus.  Carrie was ambitious, and she takes some lovely photographs, doesn’t she?  Hey Carrie, I […]

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Double Crust Peach Pie Cobbler

Double Crust Peach Pie Cobbler

The peaches have just started to ripen in Oregon and thought of my husband favorite peach dessert.  The two layers of crust gives him twice of his favorite part! Pie Crust: 3 cups Bob’s Red Mill white flour 1 tsp. salt 1 ¼ cup shortening 1 Tbsp. Cider vinegar 5 Tbsp. Cold water 1 egg […]

The Great Food Blogger Cookie Swap

The Great Food Blogger Cookie Swap

This is my first year as a participant in the 4th annual The Great Food Blogger Cookie Swap.  Just around 566 food bloggers (That’s a Big Cookie Swap) from across the United States and 6 other countries participated this year.  We each sent out 3 batches of our home baked cookies and received 3 batches of […]

Bring in the New Year with Homemade Pierogies

Bring in the New Year with Homemade Pierogies

In my family we celebrate the New Year with pork & sauerkraut with potato cheese pierogies.  I have been told this is a Pittsburgh, Pennsylvania tradition where I am from.  My dad’s side of the family is also from Poland and I believe this love for the pierogies is deep in my roots.  When my […]

Challah Bread

Challah Bread

Here is another recipe I made from “The Mile End Cookbook”, the traditional Jewish Challah Bread.  The cookbook tells you how to make the traditional braid or how to make a Pullman loaf.  I wanted a bread that would be better for sandwiches and French toast so I made the Pullman loaf.  This bread has […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2025 | Innovative by The Pixelista | Built on the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.