Pickled Asparagus, Greek Style

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Pickled Asparagus, Greek Style

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

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

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Nutrition

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Serving Size: 1 Serving (1061g)
Recipe Makes: 5 servings

Calories: 391
Calories from Fat: 294 (75%)

Amt Per Serving		% DV

	Total Fat 32.6g	44 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 23.7g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 13.4mg		0 %
Potassium 100.5mg		3 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 2.9g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 391

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