Pickled Asparagus, Greek Style

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Pickled Asparagus, Greek Style Ingredients

5 lb Asparagus; cleaned, and	1 c Calamata olives; drained
Cut into 2" pieces	1 c Green olives; drained
3 c Olive oil	8 Garlic cloves; sliced
2 md Carrots; peeled and sliced	2 tb Mixed pickling spices
1/2 lb Small pearl onions; peeled	5 c White wine vinegar
1/2 lb Radishes; cleaned, cut in	2 tb Salt

Instructions for Pickled Asparagus, Greek Style

Bring 3 quarts of water to a boil in a large stainless-steel or porcelain-lined kettle. Add the salt, 3 tablespoons of the olive oil, the carrot slices and the onions. Blanch for about 2 minutes and add the radishes and asparagus. Bring to a simmer and drain the liquid. Refresh the vegetables in very cold water and drain again. Mix the olives with the vegetables. Put the vegetable mixture in five 1-quart glass canning jars and divide the remaining ingredients among the jars, starting with olive oil and ending with vinegar. Cap the jars and shake them to mix all. Store in refrigerator for 2 days before serving, turning jars upside down now and then to mix all. This will keep in the refrigerator for about 6 days, but is best served on the second or third day. Yeild: About 5 quarts. Comments: This is a good example of the taste of the Greek islands. This recipe makes quite a bit, so you should plan to prepare it when asparagus is cheap and you have some nice neighbors with whom you would like to share this delicious salad. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-15-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.

Main Ingredient: PickleCuisine: Uncategorized

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