PICKLED ASPARAGUS
A special springtime treat that's great for snacking. Include these delicious spears on your appetizer trays and cheese boards. They're also pretty awesome in a Bloody Mary!
Provided by A Farmgirl's Dabbles
Categories Appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1529 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
DILLY PICKLED ASPARAGUS
These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario
Provided by Taste of Home
Time 50m
Yield 6 pints.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
QUICK-PICKLED SPICY ASPARAGUS
I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
- Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
- Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
- Place in the refrigerator until pickled, at least 2 days.
Nutrition Facts : Calories 20.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 874.6 mg, Sugar 1.7 g
PICKLED ASPARAGUS
Make and share this Pickled Asparagus recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 25m
Yield 4 quarts
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231.9, Fat 1.1, SaturatedFat 0.3, Sodium 8762.8, Carbohydrate 38.4, Fiber 17.5, Sugar 18.2, Protein 18.6
PICKLED PEPPERED ASPARAGUS
A special springtime treat that's perfect for appetizer trays and awesome in a bloody mary! Read more at https://www.afarmgirlsdabbles.com/pickled-peppered-asparagus
Provided by Gagoo
Categories Vegetable
Time 1h
Yield 4 Quart Jars
Number Of Ingredients 9
Steps:
- * Special equipment needed: four 1-quart jars, four rims, four brand-new lids (don't use lids over again), a large canning pot with a removable wire rack or a large stock pot and a jar lifter utensil.
- 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. While the 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 roasted some with a drizzle of olive oil and a sprinkling of salt and pepper, and enjoyed them with some eggs. And I made an asparagus guacamole with the rest!) 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.
- In a medium pan, combine the vinegar, water, salt, and sugar. Bring to a boil.
- 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. I had some time, waiting for the water to boil, so I pre-measured these.
- Divide the 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.
- 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.
Nutrition Facts : Calories 637.4, Fat 2.1, SaturatedFat 0.4, Sodium 12269.5, Carbohydrate 134.8, Fiber 18.1, Sugar 78.2, Protein 23.4
PICKLED ASPARAGUS
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
Provided by Behr
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 10.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 2156.6 mg, Sugar 9.3 g
PICKLED ASPARAGUS II
Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.
Provided by JOHNNYDEEZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 36.9 calories, Carbohydrate 8.5 g, Fat 0.2 g, Fiber 1.5 g, Protein 1.3 g, Sodium 564.9 mg, Sugar 6.3 g
WONDERFUL PICKLED ASPARAGUS
This is a wonderful pickled asparagus recipe. When this veggie is at a good price, I always make lots of it, and store away for the winter...great along side with just about any dish. Note cooking time is boiling time for the jars.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 2 litres
Number Of Ingredients 8
Steps:
- Place several slices of onion in the bottom of two 1-quart jars.
- Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
- Place the pepper strips in between asparagus.
- Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
- Pour into the jars, leaving 1/2-inch head space.
- Seal the jars according to the manufacturer's directions; process for 20 minutes in boiling water bath.
PICKLED ASPARAGUS
These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 quarts.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
More about "pickled peppered asparagus recipes"
10 BEST PICKLED ASPARAGUS APPETIZER RECIPES | YUMMLY
From yummly.com
PICKLED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
PICKLED ASPARAGUS RECIPE - 10 MINUTES HANDS-ON! - RACHEL COOKS®
From rachelcooks.com
PICKLED ASPARAGUS RECIPE - EASY CANNED ASPARAGUS RECIPE
From orwhateveryoudo.com
HOW TO PICKLE ASPARAGUS | HGTV
From hgtv.com
PICKLED BRUSSELS SPROUTS - ORIGINAL – FOSTER'S ASPARAGUS
From fostersasparagus.com
21 BEST VEGAN ASPARAGUS RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PICKLED GARLIC - RED PEPPER – FOSTER'S ASPARAGUS
From fostersasparagus.com
BEST EVER PICKLED ASPARAGUS RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
PICKLED ASPARAGUS RECIPE | ALLRECIPES
From test.element.allrecipes.com
HOW TO MAKE PICKLED ASPARAGUS [PLUS WHY YOU SHOULD TRY IT!]
From tasteofhome.com
15 PICKLE AND PICKLED VEGETABLE RECIPES - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
PICKLED ASPARAGUS RECIPE - PRESERVE THE TASTE OF SPRING!
From oldworldgardenfarms.com
PICKLED OKRA - ORIGINAL – FOSTER'S ASPARAGUS
From fostersasparagus.com
PICKLED & PEPPERED ASPARAGUS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love