I finally found the time to make a batch of pickled asparagus tonight. It was my first attempt at pickling and it was satisfyingly easy. I’ll write up the details tomorrow. However, there’s one little tip I wanted to share with you all.
You see, the particular recipe I followed called for the asparagus to be blanched for just ten seconds prior to being packed into the jars. After I retrieved all the asparagus bits from the pot of water, I set aside the now bright green blanching water and poured it into a pitcher to cool down. Tomorrow, when it’s room temperature, I’ll water my houseplants with it, giving them a hit of the nutrients that transferred from the asparagus into the water.
As we all move forward into the heart of the pickling and canning season, this is a great way to reuse that vitamin-rich water (you can also do this when you steam/blanch veggies for dinner).