A favorite spring garden perineal is asparagus. As weather starts to warm, those tasty fresh shoots will soon be popping out of the ground.
A great way to preserve asparagus is to pickle it for a tangy addition to meals. Here’s a pickled asparagus recipe that is formulated for 12-ounce jars or pint jars from the National Center for Home Food Preservation. Pickled asparagus is safely canned in a water bath canner.
But after preserving your prized asparagus, have you noticed some little yellow/white spots form on the surface? Is it safe to eat?
The answer is yes, it is safe to eat. These little specks are called rutin. According to the University of California Extension, when asparagus is heated with vinegar, the bioflavonoid rutin is drawn out of the asparagus. It becomes insoluble and crystallizes, leaving the spots on the surface of the asparagus. Commercially made pickled asparagus has an additive added to prevent this reaction.
Rutin crystals on pickled asparagus
Photo: Oregon State University Extension
