Pickled Asparagus Ii Recipes

DILLY PICKLED ASPARAGUS

Steps:

• Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

PICKLED ASPARAGUS RECIPE | CANNING ASPARAGUS

Steps:

• Wash and remove wood end of asparagus. Blanch in boiling water for 30 seconds. Once blanched, dip into cold water to stop the cooking process.
• Add white wine vinegar, water, sugar, and salt to a stock pot. Bring to a raging boil.
• In each 25 ounce wide mouth mason jar add fresh lemon slice, 1 tsp dill weed, 1 tsp mustard seed, 1 tsp crushed red pepper, 1 clove of garlic, and asparagus. Fill jars until full. Making sure to leave a 1 inch head space
• Add brine, making sure to leave a one inch head space and remove air bubbles, adjust brine level if needed
• Wipe rims, add warmed lids and rings (rings should be applied finger tight)
• Process for the appropriate time based on your altitude (see time in blog)

PICKLED ASPARAGUS

Steps:

• Bring the water, vinegar, and salt to a boil for 15 minutes.
• Remove all the cloves from the pickling spice (or as much as you can).
• Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
• Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
• Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
• Wipe rims, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes.
• Store in pantry for 2-1/2 to 3 months before use.

PICKLED ASPARAGUS

Steps:

• In a large, non-reactive stock pot, combine the water, cloves, vinegar, pickling salt and spice. Bring to a hard boil for 15 minutes. Wash the asparagus, snapping off any tough ends. Blanch in boiling water for 2 minutes. Remove immediately and place in ice water to stop the cooking process. Let sit in ice water for 3-4 minutes. Place the asparagus, tip side up, into the wide-mouth quart-sized canning jars. Add one clove of garlic to each jar. Strain the pickling brine into each jar. Seal and process for 20 minutes in a hot water bath. Let stand for 3 weeks before opening. Chill before serving; store in refrigerator after opening.

PICKLED ASPARAGUS II

Steps:

• Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
• Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
• Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.

PICKLED ASPARAGUS

Steps:

• In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water., In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

PICKLED ASPARAGUS WITH DILL

Steps:

• Clean and sterilize wide mouth canning jars.
• Clean garlic and pound with with chef's knife so it cracks a bit.
• Wash and clean asparagus.
• Remove tough bottom.
• Heck you know how to snap asparagus.
• Prepare it in lengths so it will fit into jars.
• Save the tender bottoms for dinner.
• Pack jars with some onion, garlic, dill and asparagus.
• The amount of each is up to your personal taste.
• This is the hardest part.
• Mix vinegar, water, and salt in a pot.
• Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
• Wipe any spills from lip of jars.
• Burp air bubbles from jars.
• Seal jars with lid and ring.
• Process jars in a canner (hot water bath).
• Make sure tops of jars are covered with 1 inch of water.
• Allow to boil 20 minutes.
• Start timing when water reaches a boil.
• Ready to eat in 4 to 6 weeks.

PICKLED ASPARAGUS

Steps:

• prepare for water bath canning: I use one of those big black-and-white-speckled enamelware canning pots with the removable wire rack that holds the jars. This recipe uses quart jars, which are tall, so you need a tall pot that allows the water to cover the tops. A tall stock pot would work, too. But if you don't have a removable rack to lift the hot jars out of the boiling water, a jar lifter utensil would be extremely helpful. Wash four quart jars, then set them in your pot, using the removable wire rack if you have one. Fill pot with enough water to cover the jars with one inch of water. Bring to a boil over high heat. My large pot took about 25 minutes to boil, so get this started right away. Covering the pot with the lid will speed up the process, too. Put your lids in a small pan with enough water to cover them. Bring to a slow simmer and keep hot until you fill the jars with asparagus. Fill a medium size stock pot or large pot about half full with water. Bring to boiling.
• blanch the asparagus: While water is heating up, trim the asparagus to 6" lengths. (You'll end up with a pile of asparagus "scraps". Don't throw them away! I roast or grill them with a drizzle of olive oil and a sprinkling of salt and pepper, and enjoy them with other meals.) Once the water is boiling, add the asparagus. Bring back to a boil and then immediately drain and transfer to a bowl of ice water to cool. Drain well.
• prepare pickling brine: In a medium pan, combine vinegar, water, salt, and sugar. Bring to a boil.
• prepare spices: Using the removable wire rack (I maneuver it up out of the hot water using 2 wooden spoons) or a jar lifter, remove the jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Place two teaspoons each of crushed red pepper flakes and dill seed into each hot jar, followed by two sliced garlic cloves for each jar. All of this can be pre-measured while waiting for the water to boil.
• fill the jars: Divide the blanched asparagus between the jars. I found it helps to switch the position of the jar back and forth, from upright to on its side, to pack in the asparagus. Go ahead and pack them as tight as easily manageable. Ladle the hot vinegar mixture into the jars, leaving 1/2" headspace at the top. Use a damp paper towel to wipe the rims of the jars clean, then put a hot flat lid and a ring on each jar, adjusting the ring so that it's just finger-tight.
• process the filled jars: Return the filled jars to the canning pot, making sure the water covers the jars by at least 1". Bring to a boil. I put the lid on the pot to speed up the boiling. Then remove lid and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After one hour, check that the lids have sealed by pressing down on the center of each one. If the lid is dimpled and can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store in a cool, dark place.

PICKLED ASPARAGUS

Steps:

• Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
• Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
• In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
• Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
• Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.