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
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
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
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
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
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.
PICKLED ASPARAGUS
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
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
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