Monday, March 31, 2008


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


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

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.

No comments: