I have wanted to pass on a few recipes for those of you who might want be interested. Here is our recipe for pickled asparagus and pickled jalapenos. These jalapenos should replace the jar of store bought you have in your pantry. We serve the pickled jalapenos with a tempura frie shrimp. They have quite a kick.
Pickled Asparagus
| Water | 3 L |
| Ice | 850 grams |
| Tarragon Vinegar | 300 L |
| Salt | 60 grams |
| Sugar | 100 grams |
| Crushed Garlic cloves | 5 ea |
| Large Shallot Sliced | 1 ea |
| Fennel Seed | 3 Grams |
| Fresh Tarragon | 10 Grams |
| Asparagus | 3 bunches |
Method
Place water, vinegar, sugar, salt and fennel seeds in a pot and bring to simmer dissolving all of the sugar and salt. Pour over vegetables and allow to steep for 3 minutes. Add ice to cool. Rest for 1 day and serve.
Pickled Jalapenos
| Water | 500 ml |
| Ice | 425 grams |
| Rice Wine Vinegar | 50 ml |
| Salt | 30 grams |
| Sugar | 50 grams |
| Garlic crushed | 6 ea |
| Ginger Sliced | 30 grams |
| Jalapenos Shaved | 6 ea |
Method
Bring water, salt, sugar, and vinegar to a simmer dissolving all. Pour over vegetables and allow to steep for 3 minutes. Pour in ice to cool. Let sit for 1 day.
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