Having a picnic wedding? Or an outdoor garden wedding? Need some tasty treats to serve as appetizers?
Why not make some pickled asparagus? These delish veggies offer the tang of pickles but with a twist. Plus they are a little bit more 'gourmet' than your garden variety pickles. Consider wrapping them in prosciutto--yum!
The recipe is also courtesy of Chef's Forum which is a great place to visit and click through all their other great food ideas.
1/3 cup coarse salt
2 quarts cold water
1 2/3 cups distilled white vinegar
2/3 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 1/2 teaspoons dill seed
1 white onion, sliced into rings
1/2 teaspoon chili pepper flakes
2 sprigs fresh dill
Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.
Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids.
Process in a boiling water bath for 10 minutes.
Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.