PICKLED ASPARAGUS RECIPE | CANNING ASPARAGUS
Pickled asparagus is a great way to preserve this springtime item. Take a minute to try this blue ribbon recipe which can be enjoyed straight from the jar!
Provided by Ann Accetta-Scott
Number Of Ingredients 10
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)
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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
JULIE'S SPICY PICKLED ASPARAGUS
We like pickled asparagus in our Bloody Mary drinks and on a relish tray. This is a recipe we have used for years.
Provided by wjorma
Categories Vegetable
Time 50m
Yield 7 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
- Wash any sand from asparagus and cut to fit jars.
- Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
- Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
- Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
- Carefully remove and place onto a towel to cool. Ready to eat in one month or later.
Nutrition Facts : Calories 138.8, Fat 0.5, SaturatedFat 0.2, Sodium 5255.7, Carbohydrate 22.5, Fiber 8, Sugar 8.9, Protein 8.6
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
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
Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Provided by Julia Moskin
Categories condiments, side dish
Time 1h
Yield 3 or 4 pint jars
Number Of Ingredients 12
Steps:
- Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
- Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
- Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
- Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
- Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
- Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
- Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 12 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 11 grams
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.
More about "best pickled asparagus recipe easy canning instructions"
PICKLED ASPARAGUS RECIPE - 10 MINUTES HANDS-ON!
From rachelcooks.com
4.4/5 (16)Total Time 72 hrs 15 minsCategory Appetizers/SnacksCalories 47 per serving
- In medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil or until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.
- Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (most likely a quart size jar depending on the size of your asparagus spears). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar.
- Cover jar and place in the fridge at least overnight but preferably three days or more before eating.
PICKLED ASPARAGUS RECIPE - EASY CANNED ASPARAGUS RECIPE
From orwhateveryoudo.com
4.7/5 (6)Total Time 336 hrs 40 minsCategory Side DishCalories 229 per serving
- Wash the asparagus and trim the ends. Slice the onions into rings, and trim any super long stems from the dill flowers.
- While the brine is heating, add some onions, dill, and asparagus to the jars. Distribute evenly between all 4 jars.
BEST PICKLED ASPARAGUS RECIPE + EASY CANNING INSTRUCTIONS
From melissaknorris.com
4.8/5 (5)Category AppetizerCuisine AmericanTotal Time 25 mins
PRESERVING SPRING: SPICY PICKLED ASPARAGUS RECIPE
From simplebites.net
PICKLED ASPARAGUS | CANNING101 WIKI | FANDOM
From canning.fandom.com
THESE SPICY PICKLED ASPARAGUS ARE EASY TO CAN AND HELP PRESERVE …
From in.pinterest.com
HOW TO PICKLE ASPARAGUS - GREAT BRITISH CHEFS
From greatbritishchefs.com
PICKLED ASPARAGUS RECIPE - CHATELAINE
From chatelaine.com
HOW TO PICKLE ASPARAGUS | HGTV
From hgtv.com
A STEP-BY-STEP GUIDE TO PICKLING AND CANNING ASPARAGUS
From anoregoncottage.com
PICKLED ASPARAGUS RECIPE - SERIOUS EATS
From seriouseats.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: PICKLED ASPARAGUS
From bernardin.ca
RECIPE FOR COOKING CANNED ASPARAGUS SPEARS | DEPORECIPE.CO
From deporecipe.co
CANNING PICKLED ASPARAGUS - CREATIVE HOMEMAKING
From creativehomemaking.com
WHAT CAN I DO WITH THESE PICKLED ASPARAGUS? - KITCHN
From thekitchn.com
PICKLED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
ASPARAGUS PICKLES RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
PICKLED ASPARAGUS • HOW TO PICKLE ASPARAGUS - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
QUICK PICKLED ASPARAGUS (NO CANNING NECESSARY ... - SIMPLY WHISKED
From simplywhisked.com
PICKLED ASPARAGUS RECIPE – PRESERVE THE TASTE OF SPRING!
From oldworldgardenfarms.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? PICKLE
From nchfp.uga.edu
BEST PICKLED ASPARAGUS RECIPE - EASY CANNING INSTRUCTIONS
From pinterest.com
BEST PICKLED ASPARAGUS RECIPE - EASY CANNING INSTRUCTIONS
From pinterest.com
CANNED PICKLED SPICY ASPARAGUS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
CANNING ASPARAGUS: SPEARS OR PIECES – MOTHER EARTH NEWS
From motherearthnews.com
HOME CANNED ASPARAGUS - HEALTHY CANNING
From healthycanning.com
QUICK-PICKLED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
BEST EVER PICKLED ASPARAGUS RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
PICKLED ASPARAGUS - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
PICKLED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
10 BEST PICKLED ASPARAGUS APPETIZER RECIPES | YUMMLY
From yummly.com
PICKLED ASPARAGUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ASPARAGUS: CANNING, FREEZING, PICKLING - PENN STATE EXTENSION
From extension.psu.edu
THE BEST PICKLED JALAPEñOS RECIPE – QUICK, EASY & NO CANNING …
From oldworldgardenfarms.com
HOW TO MAKE PICKLED ASPARAGUS [PLUS WHY YOU SHOULD TRY IT!]
From tasteofhome.com
QUICK & SPICY PICKLED ASPARAGUS - THINK TASTY
From thinktasty.com
PICKLED ASPARAGUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
PICKLED BEETS - CULINARY HILL
From culinaryhill.com
BEST PICKLED ASPARAGUS RECIPE + EASY CANNING INSTRUCTIONS
From in.pinterest.com
HOW TO MAKE PICKLED SHISHITO PEPPERS (+ SHISHITO BLOODY MARY …
From gardentherapy.ca
IN A PICKLE: PICKLED ASPARAGUS - SERIOUS EATS
From seriouseats.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