Pickled Asparagus Recipe Easy

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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



Quick-Pickled Spicy Asparagus image

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

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

DILLY PICKLED ASPARAGUS

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



Dilly Pickled Asparagus image

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.

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

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



Pickled Asparagus image

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.

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

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



Pickled Asparagus image

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

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

PICKLED ASPARAGUS II

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



Pickled Asparagus II image

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

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

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