Quick Refrigerator Spicy Asparagus Spears Recipes

SPICY ASPARAGUS SPEARS

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

QUICK-PICKLED SPICY ASPARAGUS

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.

QUICK REFRIGERATOR SPICY ASPARAGUS SPEARS

Steps:

• Wash two large size mason jars and lids in hot soapy water, rinse and dry well.
• Cut the woody ends off the asparagus spears, making sure they aren't taller than the jar.
• Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 ½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
• In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve.
• Add the water to the mixture. Set aside.
• In the two clean mason jars, tightly pack the asparagus spears evenly into each jar.
• Pour the brine mixture over the asparagus spears.
• Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed.
• Place the lids on the jars and screw on the rings until they are tight.
• Leave the jars in the fridge for 2 days before tasting. Enjoy!

JULIE'S SPICY PICKLED ASPARAGUS

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.