Best Pickled Asparagus Recipe Easy Canning Instructions

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PICKLED ASPARAGUS RECIPE | CANNING ASPARAGUS



Pickled Asparagus Recipe | Canning Asparagus image

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

10 pound Asparagus
4 1/2 cups White Wine Vinegar, (5%)
4 1/2 cups Water
10 tsp Dill Weed
10 cloves fresh Garlic
10 tsp Mustard Seed
10 tsp dried crushed Red Pepper
1/2 cup pickling Salt
10 tbsp organic granulated Sugar, (optional)
1 fresh Lemon, cut in rounds

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



Pickled Asparagus image

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

30 asparagus spears
⅓ cup coarse salt
2 quarts cold water
1 ⅔ cups distilled white vinegar
⅔ cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 ½ teaspoons dill seed
1 white onion, sliced into rings
½ teaspoon chili pepper flakes
2 sprigs fresh dill

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



Julie's Spicy Pickled Asparagus image

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

3 lbs fresh asparagus, washed and hard bottoms snapped
1 large onion, thin sliced
14 pieces garlic
2 teaspoons dry dill weed
1/2 dried hot pepper, seeds removed
3 cups cider vinegar
3 tablespoons pickling salt
3 cups water

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



Pickled Asparagus image

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

1 1/2 quarts water
1 quart white vinegar
5 tablespoons canning salt (plain, non-iodized)
2 tablespoons pickling spices
7 lbs fresh asparagus
4 garlic cloves (1 per quart jar)
4 hot chili peppers (i per quart jar)

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



Quick-Pickled Spicy Asparagus image

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

1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

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



Pickled Asparagus image

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

About 5 pounds asparagus, thin to medium-thick
2 1/4 cups distilled white or white wine vinegar (labeled at least 5 percent acidity)
4 tablespoons salt
2 garlic cloves, slivered
1 teaspoon dill seed (optional)
1/4 teaspoon hot pepper flakes
1/4 teaspoon whole allspice (optional)
1/4 teaspoon cumin seed (optional)
1/4 teaspoon coriander seed (optional)
Hard-boiled eggs for serving
extra virgin olive oil for serving
freshly ground black pepper, for serving

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



Dilly Pickled Asparagus image

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

6 pounds fresh asparagus
3 large garlic cloves, halved
6 teaspoons dill seed
6 teaspoons mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 tablespoons canning salt

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.

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