Pickled Asparagus and Pickled Heart of Palm
Pickled asparagus is tasty and so is pickled heart of palm. I have begun to keep one or two pickled vegetables in my refrigerator all the time. A few stalks of pickled asparagus or heart of palm add nicely to a meal. Pickled vegetables are a bit strong to serve as all the vegetables in a meal, but I have done it more than once.
1 can of asparagus
1 can of heart of palm
Apple cider vinegar
Directions: Add asparagus to an airtight plastic container. Submerge in apple cider vinegar. Add a generous glug of apple cider to sweeten. Add heart of palm to another airtight plastic container. Submerge in apple cider vinegar. Add a generous glug of apple cider to sweeten. Let sit in refrigerator overnight before you start enjoying your pickled goodness.
Notes: You can pickle vegetables without adding apple cider as a sweetener, but the result is a little harsh and a glug or two of apple cider takes the edge off in a nice way.
I used canned asparagus and heart of palm in my pickling because it is easy, cheap, and endlessly available. I don’t know if this approach works well with fresh stuff or not.
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