Dilly Pickled Asparagus Recipes

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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

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.

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

PICKLED ASPARAGUS



Pickled Asparagus image

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

9 quarts water, divided
16 pounds fresh asparagus, trimmed
2 quarts white vinegar
1 cup canning salt
1 tablespoon mixed pickling spices
1 garlic clove, minced

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.

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 WITH DILL



Pickled Asparagus with Dill image

Pickled asparagus is delicious, and this recipe was given to me by my best friend, Carole. We get our asparagus in the spring from the Yakima Valley in central WA. Use the freshest dill you can find and pack the spears in quart jars making sure all spears are covered with pickling juice. These are great with salads, in cocktails, or served as a snack. Check out the price at the grocery store. You'll be glad you made your own.

Provided by Bob Crouch

Categories     Vegetable

Time 1h30m

Yield 5-6 quarts

Number Of Ingredients 7

4 -5 lbs fresh asparagus, washed and bottoms snapped
1 large white onions or 1 large yellow onion, thinly sliced
2 heads garlic
2 1/2 cups white vinegar
2 1/2 cups water
2 tablespoons pickling salt (non iodized salt)
fresh 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.

Nutrition Facts : Calories 146.3, Fat 0.6, SaturatedFat 0.2, Sodium 2811.2, Carbohydrate 26.2, Fiber 8.6, Sugar 8.8, Protein 9.8

DILLED ASPARAGUS PICKLES



Dilled Asparagus Pickles image

This is a great way to enjoy Asparagus year round. This recipe keeps the crunch in the asparagus. I give jars away as gifts to friends and family and they always ask for the recipe after tasting these tasty little treats.

Provided by countrylady691

Categories     Vegetable

Time 1h5m

Yield 10 JARS

Number Of Ingredients 11

10 lbs asparagus, will fill approx. 10 wide mouth jars
2 garlic cloves, chopped
1/2 teaspoon dill seed, spice
1/2 teaspoon dill weed, spice
1 -2 sprig fresh dill
8 cups water
3 cups vinegar
1/2 cup white sugar
3 tablespoons pickling salt
1/2 teaspoon alum
1/2 cup fresh dill, in the brine for more dill flavour if you want. when you are ready to pickle bring the brine to a bo

Steps:

  • Snap the tough ends off the freash asparagus.
  • Add the spices to the jars and pack as many spears of asparagus as possible into each wide mouth jar and pour the hot brine over. place lids on and process in hot water bath with water covering 2/3 of jars for 5 minutes. do not open for 3 weeks. Enjoy.

Nutrition Facts : Calories 152.8, Fat 1, SaturatedFat 0.3, Sodium 2162.1, Carbohydrate 29, Fiber 9.1, Sugar 15.9, Protein 11

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