Spicy Pickled Asparagus Recipes

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SPICY PICKLED ASPARAGUS



Spicy Pickled Asparagus image

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

3 pounds asparagus (trimmed to fit your jars)
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 Tablespoons pickling salt
4 cloves garlic (peeled)
2 teaspoons crushed red pepper flakes
1/2 teaspoon cayenne pepper

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

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

SPICY PICKLED ASPARAGUS



Spicy Pickled Asparagus image

These Spicy Pickled Asparagus are easy to can and help preserve great spring asparagus. They are excellent in a Bloody Mary, Caesar, with a charcuterie or cheese board or just straight out of the jar.

Provided by Tara Noland

Categories     Canning and Pickling

Time 40m

Number Of Ingredients 12

2 dill heads or leaves
1 large clove garlic, halved
1/4 tsp. black peppercorns
1/4 tsp. mustard seed
1/4 tsp. coriander seeds
1/4 tsp. red pepper flakes
1/4 tsp. dill seed
4 cups white vinegar
2 cups water
3 Tbsp. pickling salt
4 lbs. asparagus
5 - 1 pint jars

Steps:

  • Prepare your jars by washing them in warm, soapy water or run them through the dishwasher. Submerge them in hot simmering water until ready to use. Always use new snap lids and wash them also in warm, soapy water. Leave them in a bowl of hot water until ready to use. In a large saucepan add in the vinegar, water, and salt and bring to a boil. Stir to dissolve the salt. In each jar add in the dill heads, garlic, peppercorns, mustard seed, coriander seed, dill seed and red pepper flakes. Pack in asparagus as tightly as possible. Pour in hot brine and leave 1/2" headspace. Remove any bubbles carefully with a knife. Wipe top and place lid and screw the band on fingertip tight only. Process in a water bath for 10 min. or as per altitude. Let jars cool on a towel-lined countertop. Make sure all jars have sealed, you will hear them popping while the cool. If any don't seal then refrigerate and eat within a month's time.

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

SPICY PICKLED ASPARAGUS RECIPE



Spicy Pickled Asparagus Recipe image

An easy pickled asparagus recipe with some heat and delicious intensity from chile peppers and spices.

Provided by Leda Meredith

Categories     Appetizer     Side Dish     Ingredient

Time 40m

Number Of Ingredients 11

5 pounds asparagus spears
1 medium onion
4 to 6 small hot chile peppers (whole, fresh or dried)
2 cloves garlic (peeled and lightly smashed)
2 1/4 cups white wine vinegar
1 1/4 cups water
4 tablespoons sugar (or 3 tablespoons honey)
2 teaspoons Kosher salt
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons whole coriander seeds
1 1/2 teaspoons whole mustard seeds

Steps:

  • Gather the ingredients.
  • Set up the boiling water bath that you will process your jars of asparagus pickles in, and turn the heat on high to bring the water to a boil.
  • Wash the asparagus. Hold each spear at either end and bend it until it snaps. From the point at which it snapped to the pointy tip of the spear is the tender portion that you will pickle.
  • If necessary, trim the bottom ends of the tender asparagus spears so that none of them is longer than 6 inches.
  • Slice off the ends of the onion and peel it. Cut the onion in half lengthwise and then slice the halves into slivers.
  • Peel and smash the garlic.
  • Pierce fresh chile peppers with the tip of a knife, or break dried chile peppers in half.
  • Combine the vinegar, water, sugar or honey, salt, and spices in a medium pot. Bring to a boil over high heat.
  • Reduce the heat and simmer for 10 minutes to release the flavors of the spices.
  • While the vinegar and spice brine is simmering, load the jars. Divide the onion slivers, hot peppers and garlic between 2 quart-sized canning jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.
  • Place one of the jars on its side (it's easier to tightly load in the asparagus spears that way). Lay the asparagus in with the pointy tip end facing the rim of the jar. Keep adding more spears until it is impossible to fit in even one more: the asparagus will shrink a little during canning, and packing the spears in tightly keeps them from floating up out of the brine.
  • Repeat with the other jar.
  • Pour the hot brine over the asparagus spears. They should be completely covered by the liquid but still have at least 1/2 inch of space between the surface of the brine and the rims of the jars.
  • Screw on canning lids and process in the boiling water bath for 20 minutes.
  • Wait at least a week before tasting. It takes that long for the flavors to combine and mellow.

Nutrition Facts : Calories 157 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 0 g, Sodium 480 mg, Sugar 15 g, Fat 1 g, ServingSize 2 quarts (6 portions), UnsaturatedFat 0 g

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

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

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 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.

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.

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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


SPICY PICKLED CAULIFLOWER (ESCABECHE) - MINIMALIST BAKER
Instructions. Add cauliflower florets to a large mason jar or glass container (using as many as needed), along with habanero peppers, jalapeño pepper, garlic, and lime juice. Set aside. To a small saucepan add distilled white vinegar, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and ...
From minimalistbaker.com


PICKLED ASPARAGUS - MAYO CLINIC
2019-04-20 Directions. Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in a strainer, wash well and drain. Trim onions. Combine all ingredients in air-tight containers. Refrigerate up to 4 weeks.
From mayoclinic.org


ASPARAGUS PICKLES RECIPE - DELISH
2013-03-16 Place asparagus and dill in two 24-ounce containers or jars. In a large saucepan, combine vinegar with 1 quart of water and remaining ingredients. Bring to a …
From delish.com


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 LOW CARB PICKLED BEAN ROLL-UP APPETIZER - AN OREGON …
2019-02-04 Use a flat spatula to spread about a tablespoon of the cream cheese mixture onto each piece of sliced meat. Place one (or two) pickled beans or asparagus towards one end of a slice of meat and roll up. Place on a serving plate and continue rolling until all the pieces have been used. Serve right away or store in the refrigerator for 1-2 days ...
From anoregoncottage.com


PICKLED ASPARAGUS SPEARS | CANADIAN LIVING
2008-07-26 Method. Trim asparagus spears to fit into 2-cup (500 mL) wide-mouth canning jars, leaving 3/4-inch (2 cm) headspace. Into each of three 2-cup (500 mL) canning jars, pack 4 sprigs dill, 2 cloves garlic and 1 tsp (5 mL) mustard seeds. Tightly pack in asparagus, tips down. In saucepan, bring vinegar, water, sugar and salt to boil; reduce heat and ...
From canadianliving.com


SPICY PICKLED ASPARAGUS RECIPE | EAT YOUR BOOKS
Save this Spicy pickled asparagus recipe and more from Preserving by the Pint: Quick Seasonal Canning for Small Spaces by the Author of Food in Jars to your own online collection at EatYourBooks.com
From eatyourbooks.com


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


SPICY ASPARAGUS CHICKEN STIR FRY | PICKLED PLUM
2014-02-04 Put all the ingredients for the sauce in a bowl and mix well. The gochujang paste will melt once it’s cooking. In a large pan over high heat, add oil, garlic and shallots and cook for one minute. Add chicken and cook for about 5 minutes, until chicken is cooked through. Add mushrooms and asparagus, stir well and cook for 3 minutes.
From pickledplum.com


SPICY PICKLED ASPARAGUS | HY-VEE
Step 1. Fill a quart jar with asparagus spears; set aside. Step 2. Combine water, vinegar, sugar, and salt in a small saucepan. Add pink peppercorns, fresh bay leaves, and dried red chilies. Bring mixture to a boil, stirring to dissolve salt and sugar. Step 3.
From hy-vee.com


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