Marceils Pickled Asparagus Recipes

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PICKLED ASPARAGUS



Pickled Asparagus image

In this unique asparagus recipe, we swap out the cucumbers typically used for pickling and opt for asparagus spears instead, which remain tender-crisp even after soaking up the sweet-tangy pickling liquid. Serve these pickled asparagus spears as part of an appetizer spread, chop them up to use as a salad topper or munch on them as a zingy, refreshing snack.

Provided by Sarah Epperson Loveless

Categories     Healthy Vegetarian Asparagus Recipes

Time 8h10m

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
3 cloves garlic, thinly sliced
2 teaspoons black peppercorns
2 sprigs dill
1 teaspoon crushed red pepper
1 ¼ cups distilled white vinegar
1 ¼ cups water
½ cup sugar
2 tablespoons salt

Steps:

  • Place asparagus spears tips-down in a 1-quart lidded jar. Add garlic, peppercorns, dill and crushed red pepper, if using.
  • Combine vinegar, water, sugar and salt in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove from heat.
  • Carefully pour the vinegar mixture over the asparagus mixture in the jar; screw the lid on tightly. Immediately place in the refrigerator. Chill for at least 8 hours.

Nutrition Facts : Calories 23.9 calories, Carbohydrate 5.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.7 g, Sodium 300.6 mg, Sugar 3 g

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

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

SWEET PICKLED ASPARAGUS



Sweet Pickled Asparagus image

"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

10 pounds fresh asparagus
5 tablespoons dill seed
5 teaspoons mixed pickling spices
2 quarts water
3 cups cider vinegar
2/3 cup sugar
1/4 cup canning salt

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 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

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     Pickles

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.n
  • Sterilize two pint size wide mouth jars in simmering water for 5 minutes.n
  • 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.n
  • 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.n
  • 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.n

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



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 II



Pickled Asparagus II image

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

1 bunch fresh asparagus spears
1 cup water
1 cup white wine vinegar
¼ cup brown sugar
4 cloves garlic, crushed
1 jalapeno pepper, seeded and julienned
4 sprigs fresh thyme
2 tablespoons Old Bay Seasoning TM
2 bay leaves
1 teaspoon salt
6 whole black peppercorns

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

PICKLED ASPARAGUS



Pickled Asparagus image

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears. Recipe by Liz Shenk," Relish America's Harvest, "Awash in Asparagus,"

Provided by Ceezie

Categories     Vegetable

Time 10m

Yield 1 lb

Number Of Ingredients 2

1 lb asparagus
1 (24 ounce) jar pickle juice

Steps:

  • Snap off tough ends of asparagus.
  • Bring a large pot of water to a boil.
  • Drop in asparagus and cook 2 minutes.
  • Drain and rinse under cold water.
  • Cut spears to the height of the pickle jar.
  • Place in juice.
  • Cover with lid.
  • Refrigerate at least 1 day.

Nutrition Facts : Calories 99.9, Fat 1, SaturatedFat 0.3, Sodium 63.6, Carbohydrate 18.7, Fiber 9.1, Sugar 5.9, Protein 10.9

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 SPRING ONIONS AND ASPARAGUS



Pickled Spring Onions and Asparagus image

Pucker your lips for this delightful mix of salty and sour pickled veggies.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Yield Makes 2 quarts

Number Of Ingredients 8

3 cups white-wine vinegar
1 1/2 teaspoons whole coriander seeds
6 strips (1 inch wide) fresh lemon zest
2 bay leaves
Coarse salt
1/3 cup sugar
4 bunches spring onions (red or white), trimmed to height of a 1-quart jar
1 bunch thin asparagus, trimmed to height of a 1-quart jar

Steps:

  • Bring 3 3/4 cups water, the vinegar, coriander seeds, lemon zest, bay leaves, 2 tablespoons salt, and the sugar to a boil in a medium saucepan. Add onions, and return to a boil. Reduce heat, and simmer 4 minutes.
  • Divide asparagus between two 1-quart jars. Add onions, and divide liquid between jars. Let cool to room temperature, about 1 hour. Cover, and refrigerate at least 1 day and up to 1 month.

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

PICKLE ASPARAGUS SALAD



Pickle Asparagus Salad image

Asparagus is our favorite vegetable, so when it's in season, I try every possible way to prepare it. This attractive salad appears on our table often. Pickle juice gives the dressing a distinctive flavor. -Peggy Davies, Canon City, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound fresh asparagus, cut into 1-inch pieces
1/4 cup water
2 tablespoons chopped sweet pickle
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pickle juice
1 teaspoon minced chives
Salt and pepper to taste
Lettuce leaves
1 medium tomato, sliced
1 hard-boiled large egg, sliced

Steps:

  • Place the asparagus and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and rinse in cold water. Place in a bowl. Combine the pickle, oil, lemon juice, pickle juice, chives, salt and pepper; pour over asparagus and toss to coat. Cover and refrigerate for 1 hour., Use a slotted spoon to serve the asparagus on lettuce-lined plates. Top with tomato and egg slices; drizzle with some of the dressing.

Nutrition Facts :

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.

MARCEIL'S PICKLED ASPARAGUS



MARCEIL'S PICKLED ASPARAGUS image

Categories     Appetizer

Number Of Ingredients 20

PINTS
1 fresh dill sprig or 1/8 teaspoon dill
1 small clove garlic peeled
1/4 teaspoon mustard seed
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup of white vinegar
1/2 cup water
sprinkle of black pepper
QUARTS
2 dill sprigs or 1/4 teaspoon dill
2 small cloves garlic peeled
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1 teaspoon salt
6 tablespoons sugar
1 cup white vinegar
1 cup water
black pepper

Steps:

  • PART 1 1. wash asparagus in cold water 2. trim length so that spears are no higher than 1/2 inch from top of jar 3. In each jar, place one dill sprig, one garlic clove, 1/4 teaspoon mustard seed and 1/8 teaspoon red pepper flakes. 4. Pack asparagus spears, tips down into jars as tightly as possible, leaving 1/2 inch of head space. PART 2 1. bring vinegar, water and sugar to boil, stirring until salt dissolves. 2. bring water in canner to a rolling boil 3. place canning lids in a heat-proof dish; pouring boiling water over them and allowing to soak until needed. 4. Ladle brine over asparagus, leaving 1/4 inch head space 5. wipe jar rims with a clean cloth 6. place warm lids on jars, and tighten with rings. PART 3 1. process 10 minutes in boiling water bath. 2. cool in draft-free area for 12 hours undisturbed. 3. check to see that the jars have sealed properly. 4. store in a cool dark place. 5. for best flavor wait 6 weeks before opening.

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From theglobeandmail.com


PICKLED ASPARAGUS RECIPE - EASY CANNED ASPARAGUS RECIPE
2019-05-13 Wash the asparagus and trim the ends. Slice the onions into rings, and trim any super long stems from the dill flowers. Combine all of the brine ingredients in a large pot and bring to a boil. While the brine is heating, add some onions, dill, and asparagus to the jars. Distribute evenly between all 4 jars.
From orwhateveryoudo.com


BLOODY MARY PICKLED ASPARAGUS | AMERICA'S TEST KITCHEN
Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake.
From americastestkitchen.com


PICKLED ASPARAGUS RECIPE - CHATELAINE
COMBINE vinegar, water, sugar, salt, mustard seeds, coriander seeds, dill seeds, bay leaf, celery seeds and hot-red-chili-flakes in same saucepan over medium-high. Bring to a …
From chatelaine.com


PICKLED ASPARAGUS - THE WIMPY VEGETARIAN
2016-07-09 Wash and trim the asparagus to fit into a sterilized 16-ounce mason jar. To sterilize the jar, place in boiling water, along with the lid, for a few minutes. Arrange the asparagus in the jar pointing upwards. Bring all of the remaining ingredients to a simmer in a small pot over medium heat. Pour over the asparagus, and screw the lid on.
From thewimpyvegetarian.com


PICKLED ASPARAGUS RECIPE - LOVE AND LEMONS
2022-04-08 Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle in the peppercorns. Let cool to room temperature, then cover and chill overnight.
From loveandlemons.com


BERNARDIN HOME CANNING: BECAUSE YOU CAN: PICKLED ASPARAGUS
Keep jars and sealing discs hot until ready to use. Combine prepared peppers, garlic; mix well and set aside. Prepare pickling liquid: combine vinegar, water, sugar and pickling salt in a large stainless steel saucepan. Bring mixture to a boil; cover and boil 5 minutes. Add asparagus, return to a boil; boil 1 minute .
From bernardin.ca


PRESERVING SPRING: SPICY PICKLED ASPARAGUS RECIPE
2013-04-10 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.
From simplebites.net


PICKLED ASPARAGUS RECIPE | LEITE'S CULINARIA
2021-05-28 Bring to a boil, then reduce heat and simmer for 10 minutes, stirring to dissolve salt and sugar. Remove from heat and let stand until brine is lukewarm, about 20 minutes. Pour the brine over the asparagus. Cover and refrigerate overnight to allow flavors to meld. Keep refrigerated for up to 1 month.
From leitesculinaria.com


BEST EVER PICKLED ASPARAGUS RECIPE – MOTHER EARTH NEWS
2014-07-11 1. Fill a pot with approximate 2 quarts water and bring to a boil. This is to pre-heat your asparagus. Prepare water bath canner and jars. 2. Put vinegar, water, sugar and salt in a pan and bring ...
From motherearthnews.com


PICKLED ASPARAGUS - MAYO CLINIC
2019-04-20 Ingredients. 1 pound fresh asparagus, trimmed (about 3 cups) 1/4 cup pearl onions; 1/4 cup white wine vinegar; 1/4 cup cider vinegar; 1 sprig fresh dill (or 2 teaspoons dried)
From mayoclinic.org


PICKLED ASPARAGUS RECIPE | MYRECIPES
Rinse asparagus; snap off and discard tough ends of asparagus. Trim spears to 4-inch lengths (to fit jars). Place 2 dill sprigs and 1 garlic clove in each hot jar. Tightly pack asparagus, cut ends down, in jars, leaving 1/2-inch headspace. Cover with hot …
From myrecipes.com


IN A PICKLE: PICKLED ASPARAGUS - SERIOUS EATS
2019-05-15 It happens to some extent with every batch, but the fresher the stalks, the plumper they remain. Don't skip the blanching step. It softens the asparagus and allows the pickling liquid to soak in more effectively. If you don't have these …
From seriouseats.com


PICKLED ASPARAGUS RECIPE BY MATT WILKINSON - THE DAILY MEAL
2013-04-08 Preheat the oven to 275 degrees. Wash three 10 ½-ounce glass jars and make sure they are odor-free and dry. Lay a jar on its side and measure the asparagus next to it, chopping off the bottom part of the stalks to fit the jars. (Discard the scraps or use to make asparagus soup or a salad.) In a saucepan, bring salted water to a boil over high ...
From thedailymeal.com


CANNED PICKLED SPICY ASPARAGUS - FOR THE LOVE OF COOKING
2014-08-24 How to Make Canned Pickled Spicy Asparagus. Wash and rinse canning jars in a sink of hot soapy water or in the dishwasher; keep hot until ready to use. Sterilize the mouth lids in a saucepan of hot boiling water for a few minutes. Place a few spoons on the bottom of the pan to prevent the mouth lids from touching the bottom of the pan while ...
From fortheloveofcooking.net


PICKLED ASPARAGUS RECIPE - SERIOUS EATS
2019-03-26 Fill a large saucepan with several inches of water and bring to a boil over high heat. Add half of asparagus to pot and cook for exactly 1 minute. Transfer asparagus to a colander with tongs and run under cool water. Repeat with remaining asparagus.
From seriouseats.com


QUICK-PICKLED ASPARAGUS RECIPE | MYRECIPES
In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Advertisement. Step 2. Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to ...
From myrecipes.com


PICKLED ASPARAGUS RECIPE | MYRECIPES
Step 1. Cook first 6 ingredients in a medium saucepan over medium-high heat about 4 to 6 minutes or until sugar is dissolved. Remove saucepan from stove, and cool mixture completely. Advertisement. Step 2. Snap off tough ends of asparagus. Step 3. Pack 1 bunch asparagus, 2 dill sprigs, and 1 garlic clove into 1 (1-quart) canning jar; repeat ...
From myrecipes.com


PICKLED ASPARAGUS RECIPE – PRESERVE THE TASTE OF SPRING!
2018-02-27 2. In a medium saucepan, combine apple cider vinegar, water, salt, and cayenne in a saucepan and bring to a boil. 3. Wash asparagus and trim to fit inside your jars, leaving ½ inch headspace. 4. Fill a large pan with several inches of water and bring to a boil. 5. Blanch asparagus for 1 minute in the boiling water.
From oldworldgardenfarms.com


THE BEST ASPARAGUS RECIPES | MARTHA STEWART
2020-04-20 med105744_0710_grilled_asparagus.jpg. View Recipe. this link opens in a new tab. Lightly char rounds of homemade pizza dough, then top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in olive oil to make the fragrant infused oil for brushing the dough.
From marthastewart.com


EASY PICKLED ASPARAGUS RECIPE | VITACOST BLOG
Trim ends of asparagus to fit in jar with ½-inch of head space. Add garlic, red pepper, dill, oregano, mustard seeds and peppercorns to jar. In large sauce pan, bring vinegar, water, salt and sugar to rolling boil to create brine, then remove from heat. Pour brine over asparagus spears leaving ½-inch head space, then cap the jar.
From vitacost.com


PICKLED ASPARAGUS RECIPE - MOTHER EARTH LIVING
Trim the asparagus to fit and peel the ends if thicker than 1/2 inch (1 cm). Pack the asparagus, dill, and shallots into the jar (or jars). In a small, nonreactive saucepan, combine the vinegar, water, and salt. Bring to a boil. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight.
From motherearthliving.com


SPRING QUINOA WITH ASPARAGUS, PEAS & PICKLED ONION RECIPE
2022-05-09 If it’s too thick, add 1 to 3 tablespoons of water and pulse again. In a large bowl, combine the quinoa, asparagus, peas, pickled onions, chopped herbs, and lemon zest and toss to combine. Add the lemon juice, olive oil, salt, and several grinds of pepper and toss again. Season to taste and transfer to a serving platter.
From loveandlemons.com


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