WHAT YOU’LL NEED

Here’s a quick look at what goes into this homemade rhubarb ice cream. Scroll down to the printable recipe card for exact measurements.

For the Rhubarb Sauce:

• Rhubarb – Look for red or dark pink stalks for the prettiest color. If you’re not familiar with rhubarb, read my primer: Rhubarb 101.
• Sugar – This is essential for balancing the puckery rhubarb.
• Lemon juice – Brightens and enhances the rhubarb flavor.
• Water – Helps the rhubarb soften.

For the Custard Base:

• Egg yolks – This offers rich, creamy flavor and texture. (Don’t discard the whites. Add them to your morning eggs for extra protein. Or make Angel Food Cake!)
• Sugar – Sweetens the custard and helps create a smooth consistency.
• Whole milk – For a rich ice cream base, don’t swap in a lower fat milk.
• Salt – I use Morton kosher salt.
• Heavy cream – Gives the ice cream its velvety, rich texture.
• Vanilla extract – Adds some flavor depth and rounds out the tart rhubarb.

HOW TO MAKE RHUBARB ICE CREAM

Here’s a step-by-step look at how this pretty pink ice cream comes together.

• Make the rhubarb sauce. Combine the rhubarb, sugar, lemon juice, and water in a saucepan. Simmer until the rhubarb is completely softened and the mixture has thickened, about 10 minutes.
• Blend until smooth. Let the mixture cool slightly, then blend until completely smooth. Transfer to the refrigerator and chill thoroughly.

• Prepare the custard base. In a bowl, whisk together the egg yolks, sugar, milk, and salt.
• Heat the cream. Warm the heavy cream in a saucepan until steaming and just beginning to simmer around the edges. Do not boil.

• Temper the eggs. Very slowly whisk the hot cream into the egg mixture. Once combined, return everything to the saucepan.
• Cook the custard. Cook gently over medium heat, stirring constantly, until the mixture begins to thicken slightly. Remove from the heat before it reaches a boil.

• Strain and chill. Strain the custard through a cheesecloth-lined mesh strainer to ensure a silky-smooth texture. Stir in the vanilla and refrigerate until completely cold.
• Add the rhubarb sauce. Combine the chilled rhubarb sauce and custard base.

• Churn the ice cream. Churn in an ice cream maker until softly frozen.
• Freeze until firm. Transfer the churned ice cream to a freezer-safe container and freeze until it reaches your desired consistency.

WHAT YOU’LL NEED

Here’s a quick look at what goes into these crispy oat cookies. Scroll down to the printable recipe card for exact measurements.

• Oats – After lots of recipe testing, I settled on quick-cooking oats for these cookies. More on that below in my “Key Points For Crispy Oat Cookies”.
• Flour – All-purpose flour provides the base, along with the oats.
• Baking soda – Promotes browning and helps create the crisp, crunchy texture.
• Salt – Fine sea salt balances the sweetness and enhances the overall flavor.
• Cinnamon and nutmeg – Just a little bit of each adds subtle warmth that goes so well with oats, butter, and brown sugar.
• Butter – Soften unsalted butter at room temperature so it mixes smoothly into the cookie dough.
• Brown sugar – Light brown sugar adds sweetness with caramel notes.
• Water – A small amount encourages those beautifully golden, crisp edges.
• Vanilla extract – A generous full tablespoon adds warmth and depth.

How to Make Crispy Oat Cookies

Here’s a step-by-step look at how these oat cookies come together.

• Prep the oven. Position a rack in the center of the oven. Preheat the oven to 325°F.
• Pulse the oats. Add the oats to a food processor and pulse until they’re about halfway broken up. It should look like a 50/50 mixture of ground oats and visible oat flakes.
• Mix the dry ingredients. Transfer the oats to a mixing bowl and whisk in the flour, baking soda, salt, cinnamon, and nutmeg.
• Cream the butter and sugar. With an electric mixer, beat the butter and brown sugar until pale and fluffy.

• Shape the cookies. Roll tablespoon-sized portions of dough into balls (about 1 inch in diameter) and place them on an ungreased baking sheet, leaving 2 to 3 inches of space between them.
• Flatten the dough. Use the tines of a fork to flatten each dough ball into a 2-inch circle, creating distinct ridges across the top.
• Bake. Bake for about 18 minutes, or until the cookies are deeply golden and smell toasty.
• Cool. Let the cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

EASY VARIATIONS

• For some extra decadence, dip half of each cookie in melted dark chocolate or drizzle chocolate over the tops of the cooled cookies.
• Sprinkle with flaky sea salt after baking, when the cookies are fresh out of the oven.
• Add a generous pinch of cardamom instead of nutmeg for a different flavor profile, with subtle floral and citrus notes.

HOW TO STORE

• Room temperature: Store the cooled oat cookies in an airtight container at cool room temperature for up to 1 week.
• Freezer: Freeze the cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

WHAT YOU’LL NEED

Here’s a quick look at what goes into these grilled lemon chicken thighs. Scroll down to the printable recipe card for exact measurements.

• Olive oil – Use cooking olive oil, which has a higher smoke point than extra-virgin olive oil.
• Lemon – You’ll need lemon juice and zest, plus a whole lemon to char on the grill.
• Herbs – Fresh rosemary, thyme, oregano, or a combination.
• Honey – Balances the acidity with a touch of sweetness.
• Dijon mustard – Adds earthy, pungent depth and helps emulsify the marinade so it sticks to the chicken better.
• Seasonings – Garlic powder, kosher salt, and black pepper — super simple!
• Chicken thighs – Use boneless, skinless thighs and trim away any larger pieces of excess fat.

How to Make Grilled Lemon Chicken Thighs

Here’s a step-by-step look at how this easy lemon chicken recipe comes together.

• Make the marinade. In a large shallow bowl or baking dish, stir together the marinade ingredients. Reserve 2 tablespoons for later, to use as a finishing sauce right before serving.
• Marinate the chicken. Add the chicken thighs and turn to coat well, massaging it into all the nooks and crannies of the chicken pieces. Let marinate for 30 minutes at room temperature, or refrigerate for a few hours.

• Preheat the grill. Heat the grill to high, about 500°F. Clean and oil the grates well.
• Start grilling. Lift the chicken from the marinade, letting excess drip off, to prevent flare-ups. Place the smooth side down on the grill along with the lemon halves, cut side down. Close the lid and grill for about 3½ minutes, until distinct char marks form.
• Flip and finish cooking. Turn the chicken thighs over and remove the lemons once they are nicely charred. Close the lid, reduce the heat to low, and cook for another 6 to 7 minutes, or until the chicken reaches 165°F. (I like to cook to 170°-175°F; more on that below in my Tips section!)

• Finish and serve. Transfer the chicken to a serving platter, or a cutting board if you like to slice or chop it up. Squeeze the grilled lemons over the top and spoon the reserved marinade over the chicken before serving; these final touches really help to elevate the lemon flavor.

What You’ll Need

You can customize this grilled pizza recipe with your own favorite toppings. But do use my dough recipe, perfected for the grill, below! Store-bought dough won’t be the same. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

Grilled Pizza Dough:

• Water – If you have an instant read thermometer, the temperature should be around 105ºF. If you don’t, just remember to err on the side of cooler, not hotter. Hot water will kill the yeast; cooler water will just slow its rise. I once heard that it should feel like a warm bottle that you’d feed a baby, and that’s always worked well for me.
• Sugar – This feeds the yeast so the dough rises.
• Yeast – I use “instant dry yeast”. If you don’t bake often, make sure your yeast hasn’t expired.
• “00” pizza flour – You can find this at most grocery stores these days, but specialty cooking stores often carry it too. Failing that, you can order it online (Amazon carries it).
• Kosher salt – I use Morton kosher salt.
• Olive oil – This keeps the dough moist on the inside and helps it get crispy on the outside.

Simple Red Sauce:

• Tomatoes – I tested a number of different brands of whole peeled tomatoes, as my goal was to have sauce with super fresh tomato flavor and a thinner texture, like the pizza we enjoyed in Italy. I landed on Muir Glen brand, for both flavor and texture. (Many brands have thicker sauces and do not taste as fresh.)
• Garlic – Fresh garlic is a must for a good tomato sauce.
• Kosher salt – Feel free to adjust the amount as needed.
• Red pepper flakes – You can omit the red pepper flakes if you prefer a mild sauce, but I think even just a little bit boosts the overall flavor.
• Sugar – Just a bit balances the acidity of the sauce.

Margherita Pizza Toppings:

• Olive oil – Brushing oil on the crust creates a barrier between the sauce and the dough, which keeps the crust from getting soggy.
• Parmesan – Freshly grated Parm is best; it melts better/smoother and just tastes fresher than pre-grated Parmesan.
• Mozzarella – I use fresh hand-pulled mozzarella, which has a mild, milky flavor, is beautifully chewy, and provides epic cheese pulls. This is how we enjoyed pizza in Italy, too!
• Red pepper flakes – Again, you can leave these out if you don’t want any heat.
• Black pepper – Fresh, coarsely ground black pepper adds a little depth of flavor.
• Basil – Margherita pizza has the colors of the Italian flag: red tomato sauce, white mozzarella, and the fresh basil is our green!

How to Make Grilled Pizza

Here’s how to cook pizza on the grill, step-by-step.

Make the Dough:

• Activate the yeast. Combine the warm water and sugar in a bowl, then sprinkle the yeast over the top. Let this sit until the yeast gets frothy.
• Combine the dry ingredients. Mix the flour and salt in the bowl of a stand mixer fitted with a dough hook.
• Mix the dough. Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Mix on low speed until the wet and dry ingredients are combined, then mix on medium for 2 minutes.

• Form dough balls. Roll the dough up into a ball and place it on a lightly floured countertop or parchment paper. Flatten into a disc, then divide into 4 portions. Roll each portion into a ball.
• Let the dough rise. Drizzle the remaining oil in a baking dish. Transfer the balls to the baking dish, roll them to coat them in oil, and cover the baking dish with plastic wrap coated with nonstick spray. Let rise until the dough doubles in size, about 1 to 2 hours.

Make the Sauce:

• Drain the tomatoes. Place the tomatoes in a colander set over a bowl. Use a wooden spoon to press on the tomatoes to release the juices. Drain for 30 minutes.
• Blend. Use an immersion blender or regular blender to blend the tomatoes with the garlic, salt, red pepper flakes, and sugar.

Grill the Pizzas:

• Prepare. Heat your grill to 435℉, then clean and oil the grates. Punch down one of the dough balls and place it on parchment paper. Press or roll the dough into an 11-inch circle.
• Start grilling the crust. Brush olive oil on top of the dough. Flip the oiled side onto the grill grates and peel off the parchment paper. Grill for 1½ minutes, until the crust is just set. 

• Top it. Transfer the crust to a baking sheet with the grilled side facing down. Brush with oil, then flip again. Add sauce, Parmesan, torn mozzarella, and a drizzle of olive oil.
• Finish grilling. Set the pizza back on the grill grates. Close the cover and cook until the cheese is melted. Transfer the grilled pizza to a baking sheet and finish with more Parmesan, red pepper flakes, black pepper, and fresh basil. Repeat with the remaining dough and toppings.

More Topping Ideas

With a thin crust like this, you want to keep your pizza simple. Too many toppings will give you a soggy grilled pizza and no one wants that! Here are a few more ideas to try.

• Farmgirl’s favorite: Basil pesto, Kalamata olives, Roasted Tomatoes, and crumbled Italian sausage with torn fresh mozzarella.
• Grilled Hawaiian: Grilled Pineapple, Canadian bacon, and shredded mozzarella. Red pepper flakes are fun with this, too!
• Peach caprese: Sliced peaches, torn fresh mozzarella, pesto, and fresh basil leaves. Add a drizzle of balsamic glaze to finish.

How to Store & Reheat

• Refrigerator: Wrap leftovers in foil or transfer to an airtight container. Store in the fridge for up to 3 days.
• Freezer: To enjoy grilled pizza anytime, make the recipe as described but leave off the fresh basil. Let the pizzas cool, then wrap with plastic wrap and then a layer of foil. Freeze for up to 3 months. Add the fresh basil after baking.
• To reheat: Warm the pizza in a 450ºF oven until heated through. The microwave also works, but the crust won’t be as crispy.

What You’ll Need

Many of the ingredients you’ll need for these turkey kabobs are pantry staples. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.

• Orange marmalade – This sticky fruit preserve is the base for a mixture that is used for both marinating and glazing the turkey. Marmalade is sweet, but it also has a hint of bitterness from the rind that adds complexity.
• Olive oil – Or another oil you like to use for cooking.
• Seasonings – Chipotle powder, ground cumin, and cinnamon add earthy warmth, smokiness, and heat. Kosher salt and black pepper are always essential for seasoning.
• Turkey breast tenderloin – If these haven’t been a part of your weeknight dinner plans, they will be after making this recipe. Sometimes they’re sold in a marinade or smoked, but look for plain ones for this recipe.
• Red onion – As these cook on the grill, they infuse the turkey with flavor and they soften and get crispy on the edges. 
• Navel oranges – Some for threading onto the skewers and some for grilling directly on the grates.

How to Make Grilled Chipotle Orange Turkey Kabobs

Let’s get started! There’s no need to marinate the turkey for an extended time, so prep time is minimal.

• Make the marinade/glaze. Whisk the marmalade, 2 tablespoons of olive oil, and seasonings in a bowl. Remove half of this mixture to a small bowl and reserve to use as a finishing glaze on the grill. Add the turkey to what remains, folding to coat it evenly. 

• Coat onion with oil. Add the onion to a bowl and drizzle with the remaining olive oil. Fold to coat evenly.
• Thread the kabobs. Add the turkey, onion, and orange slices to the skewers, alternating between each and folding the orange slices in half. Season the kabobs with salt and pepper.
• Prepare. Preheat your grill to medium/medium-high, then clean and oil the grates.

• Grill. Set the kabobs on the grill and place the orange halves on the grates with the cut-side down. Grill the orange halves until they’re charred, then transfer to a platter. Flip the kabobs as they cook, brushing with the reserved marinade, and grill until they reach 145ºF on an instant read thermometer.
• Serve. Arrange the turkey kabobs on a serving platter with the orange halves. Rest for a few minutes, then serve.

More Serving Suggestions for These Turkey Kabobs

Rice is a classic kabob pairing; here, I served them with hearty brown rice, but white rice or basmati would both work well too, as would Cilantro Lime Rice. Make it a Tex-Mex inspired meal by adding a scoop of cooked black beans or pinto beans.

For a lighter option, serve your grilled chipotle orange turkey kabobs over a bed of greens, or go all out and serve them alongside Mexican Corn Salad. 

How to Store and Reheat Leftovers

• Refrigerator: Because they take different amounts of time to reheat, I usually unthread the meat, onions, and oranges from the skewers and refrigerate the turkey in one container and the oranges and onions in a second. They’ll keep for 3 to 4 days in the fridge.
• Freezer: I’m not a huge fan of freezing this type of recipe, but I know sometimes you just can’t get to those leftovers in time, in which case, you can pop them in the freezer in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving.
• To reheat: Warm the turkey in a nonstick skillet coated with cooking spray and set over medium heat. When it’s almost heated through, toss in the onions and oranges. Otherwise, reheat the turkey and onions/oranges separately in the microwave.

WHAT YOU’LL NEED

Here’s a quick look at what goes into this caprese pasta salad. Scroll down to the printable recipe card for exact measurements.

For the Salad:

• Cavatappi – Or another short pasta shape like fusilli or penne.
• Pearl mozzarella – I use pearl mozzarella in vacuum packaging, without liquid, to cut down prep time. If packed in liquid, drain and dry well. You could also use the larger ciliegine (Italian for “little cherries”) mozzarella balls and cut them in half.
• Cherry tomatoes – Grape tomatoes would also work here.
• Red onion – Adds a little sharpness and crunch.
• Basil – Fresh basil leaves are a must for classic caprese flavor.
• Parmesan – I like to use freshly grated Parm, but to streamline prep time, you can use bagged shreds.

How to Make Caprese Pasta Salad

Here’s a step-by-step look at how this summery pasta salad comes together.

• Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just slightly past al dente. Drain and rinse with cold water until cooled, then drain well.
• Make the dressing. Whisk together the dressing ingredients, right in your salad serving bowl. (Saves you cleaning an extra bowl!)
• Combine dressing and pasta. Add the cooled pasta to the dressing, then toss until evenly coated.

• Add the next ingredients. Add the tomatoes, mozzarella, and red onion, and toss again to evenly coat.
• Finish the salad. Add the Parmesan and basil, then gently fold everything together. Taste and adjust salt and pepper as needed.

HOW TO STORE

Store this caprese pasta salad in an airtight container for up to 4 days. Stir well and add a splash of olive oil, lemon juice, or white balsamic vinegar if needed to loosen it up or freshen it up.

What You’ll Need

Here’s a quick look at the simple ingredients that make scotcheroos magic. Scroll down to the printable recipe card for exact amounts.

• Sugar – Granulated sugar sweetens and helps bind the bars.
• Corn syrup – Light corn syrup keeps the texture super chewy and soft, plus it adds sweetness.
• Peanut butter – Use creamy shelf-stable peanut butter, not the natural kind that needs to be stirred before using, as this can vary in consistency depending on whether it’s from the top of the jar or the bottom. I use Jif in my baking.
• Butterscotch baking chips – You’ll add some to the cereal layer and some to the chocolate topping, for that signature rich flavor that Scotcheroos are known for.
• Vanilla extract – While the corn syrup has a light vanilla flavor, I like adding a little bit more with pure vanilla extract.
• Rice Krispies cereal – Use name-brand Rice Krispies or your own favorite knock-off brand of crispy rice cereal.
• Chocolate chips – Semisweet chocolate goes well with the sweetness of the butterscotch. Use milk chocolate if you like, but it will definitely make the bars even sweeter.
• Maldon sea salt – Or another sea salt variety that has big flakes. This isn’t a requirement, but my family will never let me make Scotcheroos without it!

How to Make Scotcheroos

Here’s a step-by-step visual guide to the process of making these peanut butter chocolate treats with rich butterscotch flavor.

• Make peanut butter mixture. Combine the sugar and corn syrup in a saucepan over medium-low heat. Stir constantly until the sugar dissolves — this takes 5 to 10 minutes. Remove from the heat and stir in the peanut butter, ¼ cup of the butterscotch chips, and vanilla until smooth.
• Fold in the cereal. Gently fold in the Rice Krispies until they’re evenly coated, being careful not to crush the cereal.
• Press into the pan. Transfer the mixture to a pan lightly coated in nonstick cooking spray. Gently press into an even layer.

• Make the topping. Combine the chocolate chips and remaining butterscotch chips in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the mixture is completely smooth.
• Finish and cool. Spread the melted chocolate mixture evenly over the cereal base. When the topping is almost set, sprinkle with flaky sea salt. Cool completely before cutting and serving.

How to Store

• Room Temperature: Store scotcheroos in an airtight container for up to 4 days.
• Freezer: You can freeze tightly wrapped bars for up to 2 months. Thaw at room temperature before serving.

What You’ll Need

One glance at the short ingredients list and you’ll see why this recipe is on our menu every week! Scroll down to the printable recipe card to find the exact quantities and full recipe instructions.

• Olive oil – This not only provides the base for the seasonings to stick to the chicken, but it also offers rich flavor and helps give great charred texture on the grill.
• Honey – I add just a little bit to encourage gorgeous grill marks, without excessive sugar that can cause flare-ups on the grill. There is not enough honey here to make the chicken taste “sweet”.
• Seasonings – I keep it really simple, with just paprika and garlic powder, plus kosher salt and black pepper.
• Chicken thighs – I use skinless, boneless chicken thighs for this recipe, as they require minimal prep and cook quickly.

How to Grill Chicken Thighs

Let’s get started! Here’s a step-by-step guide to the (easy!) process of making these grilled chicken thighs.

• Prepare. If needed, trim the chicken of any excess fat — a kitchen shears works well. Heat the grill to high, then clean and oil the grates.
• Mix the seasonings. Stir the oil, honey, and seasonings in a small bowl.

• Season the chicken. Place chicken thighs in a low, wide bowl and pour seasoning mixture over the top. Fold gently to evenly coat.
• Grill. Set the chicken on the hot grill grates with the smooth side down. Close the grill and cook until charred, about 3½ minutes. 

More Seasoning Ideas

Even just salt and pepper is delicious for grilled chicken thighs. I especially like a generous amount of freshly cracked black pepper! But here are some additional ideas to try.

• Jerk Seasoning for some island-inspired heat.
• Blackened Seasoning for Louisiana flavor.
• Our Favorite Steak Seasoning — nope, it’s not just for steak!

Serving Suggestions

When we’re grilling, I always like to take advantage and cook our sides on the grill too. These Grilled Vegetables are a favorite, as are my Grilled Red Potatoes. We also love these grilled chicken thighs with Cilantro Lime Rice in a meal bowl with black beans, fresh veggies, and a drizzle of Cilantro Lime Vinaigrette.

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftover grilled chicken thighs to an airtight container once they’re cooled, and refrigerate for up to 4 days.
• Freezer: Chicken thighs freeze very well. Transfer them to a freezer-safe bag or airtight container and freeze for up to 2 months. Thaw in the fridge before reheating.
• To reheat: Gently warm your leftovers in the microwave in 20-second intervals or warm in a 300ºF oven until heated through.

To Assemble the Bowls:

• White rice – Rice works especially well but you can use any base you like in this bowl. I share a few variations further down.
• Toppings – Pickled Red Onions add crunch, color, and welcome acidity, avocado adds creaminess, carrots add crispy freshness, and green onion and sesame seeds for flavorful garnish.  Just like the base, feel free to customize the bowl with your favorite add-ins.

How to Make Teriyaki Salmon Bowls

These teriyaki salmon bowls are a cinch to make! Here’s a step-by-step guide to show you the process.

• Prepare. Preheat your air fryer to 400ºF and cube the salmon. Toss it with the olive oil and 1/4 cup of teriyaki sauce.
• Air fry the salmon. Place the salmon in a single layer in the air fryer basket. Air fry for 6 minutes, brush with the remaining teriyaki, and cook 2 minutes more, or until it’s cooked through.

• Cook the sugar snap peas. While the salmon cooks, preheat a skillet. When it’s very hot, add the oil, then the peas. Toss to combine, then let the peas sit for a minute to blister. Stir, then cook a minute more. Stir in the garlic and sesame seeds. Cook for another minute, then remove skillet from the heat.
• Assemble. Divide the rice between the bowls. Arrange the salmon, sugar snap peas, and add-ins on top. Garnish with the green onions and sesame seeds before serving. 

WHAT YOU’LL NEED

Here’s a quick look at what goes into this pickled asparagus recipe. Scroll down to the printable recipe card for exact measurements.

Equipment:

• Canning pot or stock pot – Deep enough for water to cover the jars by at least 1 inch.
• Stock pot – For blanching the asparagus and preparing the brine.
• Canning jars – Wide-mouth, straight-sided quart jars work best.
• Canning lids – The lids should be brand-new.
• Jar lifter – This makes handling the hot jars safer.

Ingredients:

• Asparagus – I prefer medium to thick spears for pickling. But you can use thin spears if you like. See my post All About Asparagus for tips on how to choose asparagus at the store or farmers market.
• Red pepper flakes – This adds irresistible zing. You can adjust the amount to your taste preferences.
• Dill seed – For that classic pickle flavor.
• Garlic – These infuse the pickled asparagus with garlicky goodness. When your asparagus is gone from the jar, go ahead and eat the garlic too!
• White vinegar and water – The base for the acidic brine. White vinegar offers a very clean flavor.
• Sugar – To balance the vinegar and salt.
• Kosher salt – To season and preserve the asparagus.

How to Make Pickled Asparagus

Here’s a step-by-step look at how this classic canning recipe comes together.

• Prepare the jars and canning pot. Wash the jars, lids, and rings. Place the jars in a canning pot, cover with water, and bring to a boil. Keep the jars hot while you prepare the asparagus and brine. Warm the lids in a small pan of simmering water.
• Trim the asparagus. Trim the asparagus so the spears fit about ½-inch below the tops of the jars.

Don’t throw the trimmings! When trimming the asparagus, you’ll end up with a pile of asparagus “scraps”. Don’t throw them away. I saute or roast them, oftentimes with some onion, plus a drizzle of olive oil and a little salt and pepper, and enjoy them as a vegetable side dish.

• Pack the jars. Divide the asparagus among the jars, arranging the tips upward and packing tightly.
• Add the brine. Ladle the hot brine into the jars, leaving ½-inch headspace. Gently tap the jars to release air bubbles and add more brine if needed. Wipe the rims clean, then add lids.

• Process the jars. Return the jars to the simmering canning pot, making sure the water covers them by at least 1 inch. Bring to a rolling boil and process for 10 minutes.
• Cool and rest, then check seals. Transfer the jars to a counter and let them sit undisturbed for 12 to 24 hours.
• Check the seals. If using 2-piece canning lids, with a metal ring and metal lid, press the center of each lid to ensure it has sealed properly. If the lid is dimpled and can be pushed down, it hasn’t sealed properly. Then double-check the lid seals by unscrewing each ring and trying to lift them up with your fingers. Your fingers should not be able to easily move lids that are properly sealed. If using jars with glass lids, rubber rings, and metal clamps, do the lid-lifting test described in line #16 under Canning Safety. If any jar did not seal, just refrigerate it and enjoy within 1 month (it’s absolutely fine to eat).

RECIPE VARIATIONS

• Add mustard, coriander, or cumin seeds to change the flavor of your asparagus pickles.
• Use fresh dill sprigs instead of dill seed.
• Add sliced jalapeños for a different kind of heat.
• Replace half the asparagus with thin spears of blanched carrots for a fun spring mix.

HOW TO STORE

• Pantry: Properly sealed jars can be stored in a cool, dark place for up to 1 year.
• Refrigerator: Once opened, refrigerate and enjoy within 1 month.