Ingredients

For each jar: fresh garlic cloves, 1 teaspoon mustard seed, fresh dill or fennel, crushed bay leaves, fennel seeds, red pepper flakes or sliced hot peppers
Fresh, clean asparagus, ends chopped off
Canning/pickling salt (1 – 2 Tablespoons per quart of water)
Optional: lemon slices (for weighing down the asparagus) or other weights

Instructions

Sterilize your jars and weights. Make sure the asparagus is nice and clean. Snip off the woody ends of the asparagus.
In each jar, put 2 – 4 cloves of garlic and whatever additions you desire.
Cut or break the asparagus spears and nestle them into the jar low enough that you can top them with liquid and leave a little room at the top. Pack the jar as full as you can get it. It’s okay to break the asparagus stems to get them to fit.
Stir 1 – 2 Tablespoons canning/pickling salt into 1 quart of water until fully dissolved. Pour the salty brine over the asparagus in the jars until the asparagus is covered completely. Add leaves/weights as needed on top to keep the asparagus from floating to the top. You want all of the asparagus to stay submerged in the salty water in the fermentation stage. Set something on top to keep any bugs out like a coffee filter or plastic lid. Make sure it’s not fastened to the jar at all.
Set the jar in a flat bowl or pie plate (to catch any liquids that might bubble over) in a dark place for at least 3 days or until you see bubbles moving in the jar and the asparagus starts to smell pickle-y. At this point, you can cover the pickles and put them in the fridge or let them ferment longer for a more sour taste.

Notes

Fermentation can bubble up and over the edge of the jar so it’s best to set the jar in a rimmed container of some sort to prevent messes.

Pickle juice is reusable! If you’ve already made a batch of fermented pickles, you can use the juice from the previous batch (which is already stocked with probitiocs) for your next batch.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.