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
PICKLED ASPARAGUS
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
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 AND CANNED ASPARAGUS - STEP BY STEP
An easy tutorial to make and can your own asparagus pickles to have in your pantry to use in salads, appetizers and cheese plates.
Provided by Jami Boys
Categories Appetizer
Time 50m
Number Of Ingredients 8
Steps:
- Clean 7 pint or 12-oz jars, along with the lids and rings well with soap and hot water. Keep the clean jars warm by placing into warm canner water, filled with hottest tap water in the sink. **See notes below for refrigerator pickling.**
- Prepare asparagus: Put one spear in a jar and cut it to 1/2" below the jar top, then use that as a measure for cutting the remainder of the asparagus. Have all the asparagus cut before proceeding.
- Fill a water-bath canner 1/2 to 3/4 full of water and bring to a low boil.
- Add water, vinegar, canning salt and sugar to a large, non-reactive pot. Stir well and bring to a slow boil.
- Pack the jars: place a garlic clove and the optional peppercorns and red pepper flakes in the bottom of each jar and fill with asparagus spears point-side down. Pack them in tight, as they'll shrink when heated.
- Fill the jars, one at a time, with the hot vinegar mixture, leaving a 1/2-inch headspace. Remove air bubbles with a non-metal spatula, replace any brine as needed to keep headspace, and wipe rim with a damp towel.
- Attach lid and ring, tightening to just fingertip tight.
- Lower each jar as you fill it into the canner (or set them on a rack resting on the canner) using a jar lifter. Continue filling each jar and placing them in the canner until done.
- Bring the canner to a rolling boil over high heat. Set a timer for 10 minutes and adjust the heat so the canner continues at a soft boil.
- When the timer goes off, turn off the burner, remove the lid, and let jars sit for 5 minutes (USDA recommendation). Use the jar lifter to remove each jar and set on a towel-lined surface as gently as possible.
- Leave to sit undisturbed for 24 hours. Check lids and seals, store any unsealed jars in the fridge and store the rest, without the rings, in a cool, dark, place. The jars are best used within a year to 18 months (but we've eaten 2-year-old jars and they've been fine).
Nutrition Facts : ServingSize 6 spears, Calories 49 kcal, Sugar 4.9 g, Sodium 318 mg, Fat 0.2 g, SaturatedFat 0.1 g, Carbohydrate 8.7 g, Fiber 3.4 g, Protein 3.6 g
PICKLED SPRING ONIONS AND ASPARAGUS
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
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
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
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