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
SPICY PICKLED ASPARAGUS
This recipe makes a kicky pickled spear. If you prefer something with a little less spice, you can leave out the cayenne.
Provided by Aimee
Categories Preserves
Time 30m
Number Of Ingredients 7
Steps:
- Prepare a boiling water bath canner and two 24-ounce jars (you can also substitute four 12-ounce jelly jars). Place lids in a small pan of water and bring to a bare simmer.
- Combine apple cider vinegar, water and salt in a saucepan and bring to a boil.
- Fill a pan with several inches of water and bring to a boil.
- While the blanching pot heats, wash asparagus and trim to fit in your jars.
- When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
- Remove jars from the canning pot and drain. Divide garlic cloves, crushed red pepper flakes and cayenne pepper evenly between jars. Pack asparagus spears into jars.
- Pour pickling liquid over the asparagus, leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more liquid to return headspace to 1/2 inch, if necessary.
- Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel.
- Let them cure for at least a week before eating.
Nutrition Facts : Calories 184 kcal, Carbohydrate 30 g, Protein 15 g, Sodium 33 mg, Fiber 14 g, Sugar 13 g, ServingSize 1 serving
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
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.
SWEET PICKLED ASPARAGUS
"Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it," writes Valerie Giesbrecht of Othello.
Provided by Taste of Home
Time 35m
Yield 5 quarts.
Number Of Ingredients 7
Steps:
- Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar., In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1429mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
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
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
More about "julies spicy pickled asparagus recipes"
QUICK & SPICY PICKLED ASPARAGUS - THINK TASTY
From thinktasty.com
Servings 4Total Time 10 minsCategory Side Dish
TILLEN FARMS VEGGIES, PICKLED CRISPY ASPARAGUS, HOT AND SPICY, 12 …
From amazon.ca
Reviews 34
ASPARAGUS PICKLES RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
SPICY PICKLED ASPARAGUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO PICKLE ASPARAGUS | HGTV
From hgtv.com
PICKLED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
DILLY PICKLED ASPARAGUS - MSN.COM
From msn.com
PICKLED ASPARAGUS RECIPE | PICKLED ASPARAGUS, PICKLING RECIPES ...
From in.pinterest.com
PICKLED ASPARAGUS RECIPE - 10 MINUTES HANDS-ON!
From rachelcooks.com
JULIE'S ASPARAGUS IS THE BEST YOU'LL EVER TASTE - DESERET NEWS
From deseret.com
PICKLED ASPARAGUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
SPICY PICKLED CARROTS AND ASPARAGUS RECIPE - JOHN CURRENCE
From foodandwine.com
PICKLED ASPARAGUS • HOW TO PICKLE ASPARAGUS • A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
10 BEST PICKLED ASPARAGUS APPETIZER RECIPES | YUMMLY
From yummly.com
PICKLED ASPARAGUS RECIPE - A FARM GIRL IN THE MAKING
From afarmgirlinthemaking.com
PICKLED ASPARAGUS RECIPE - SERIOUS EATS
From seriouseats.com
HY-VEE SEASONS | SPICY PICKLED ASPARAGUS
From seasons.hy-vee.com
HOW TO PICKLE ASPARAGUS - GREAT BRITISH CHEFS
From greatbritishchefs.com
QUICK REFRIGERATOR SPICY ASPARAGUS SPEARS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
COMMON QUESTIONS PICKLING ASPARAGUS - WASHINGTON STATE …
From s3.wp.wsu.edu
PICKLED ASPARAGUS RECIPE – PRESERVE THE TASTE OF SPRING!
From oldworldgardenfarms.com
OOPS, THAT RECIPE CAN'T BE FOUND. - KROGER
From kroger.com
PICKLED ASPARAGUS RECIPE - EASY CANNED ASPARAGUS RECIPE
From orwhateveryoudo.com
CHILE-SPICED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
BREAD AND BUTTER PICKLES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
SPICY PICKLED ASPARAGUS | HY-VEE
From hy-vee.com
SPICY PICKLED VEGETABLES - SIMPLY SCRATCH
From simplyscratch.com
PICKLED ASPARAGUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PICKLED ASPARAGUS - MAYO CLINIC
From mayoclinic.org
PICKLED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
SPICY PICKLED ASPARAGUS - NOSHING WITH THE NOLANDS
From in.pinterest.com
SPRING QUINOA WITH ASPARAGUS, PEAS & PICKLED ONION RECIPE
From loveandlemons.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? PICKLE
From nchfp.uga.edu
CANNED PICKLED SPICY ASPARAGUS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
PICKLED ASPARAGUS RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
BEST EVER PICKLED ASPARAGUS RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
AIR FRYER ASPARAGUS WITH SPICY CHILI CRISP | PICKLED PLUM
From pickledplum.com
EASY FAMILY RECIPES WITH STEP-BY-STEP VIDEOS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
HOW TO MAKE PICKLED ASPARAGUS - AOL
From aol.com
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