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
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
QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE
Provided by Food Network
Time 5h10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
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
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
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
QUICK PICKLED ASPARAGUS
Make and share this Quick Pickled Asparagus recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
- Add asparagus (if liquid doesn't fully cover asparagus, add more water).
- Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
- Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
- Drain, and refrigerate. Eat within a few days.
Nutrition Facts : Calories 46.4, Fat 0.5, SaturatedFat 0.1, Sodium 2341.6, Carbohydrate 9.6, Fiber 2.5, Sugar 5.7, Protein 3
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.
More about "quick pickled asparagus recipes"
EASY QUICK PICKLED ASPARAGUS IN THE REFRIGERATOR
From forkintheroad.co
4.8/5 (4)Total Time 3 hrs 20 minsCategory Salads + Side DishesCalories 64 per serving
- Cut the asparagus: Wash asparagus and remove the stems, making sure the asparagus will fit into the desired pickling jar with room for water to completely cover the spears. Do this by hand by holding each spear at the bottom and top and pulling the top down until the spear snaps, which will break the spear at the natural point where the asparagus becomes soft and edible.
- Prepare the pickling jar: Add cut asparagus spears to a tall jar and add dill or other desired herbs, mustard seeds, and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the asparagus spears. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the asparagus pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled asparagus is good up to one month in the refrigerator.
QUICK PICKLED ASPARAGUS (NO CANNING NECESSARY) - SIMPLY …
From simplywhisked.com
5/5 (2)Total Time 15 minsCategory CondimentsCalories 6 per serving
10 BEST PICKLED ASPARAGUS APPETIZER RECIPES | YUMMLY
From yummly.com
REFRIGERATOR PICKLED ASPARAGUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES
From minimalistbaker.com
PICKLED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
EASY PICKLED ASPARAGUS - REFRIGERATOR ASPARAGUS SPEAR …
From taketwotapas.com
PICKLED ASPARAGUS RECIPE - 10 MINUTES HANDS-ON!
From rachelcooks.com
QUICK PICKLED CARROTS AND ASPARAGUS WITH TARRAGON
From gourmandeinthekitchen.com
PICKLED ASPARAGUS • HOW TO PICKLE ASPARAGUS • A …
From afarmgirlsdabbles.com
PICKLED ASPARAGUS RECIPE - A FARM GIRL IN THE MAKING
From afarmgirlinthemaking.com
PICKLED ASPARAGUS RECIPE - EASY CANNED ASPARAGUS RECIPE
From orwhateveryoudo.com
BEST PICKLED ASPARAGUS RECIPE + EASY CANNING …
From melissaknorris.com
THE QUICK FIX: PICKLED ASPARAGUS - THE GLOBE AND MAIL
From theglobeandmail.com
CANNED PICKLED SPICY ASPARAGUS | FOR THE LOVE OF …
From fortheloveofcooking.net
PRESERVING SPRING: SPICY PICKLED ASPARAGUS RECIPE
From simplebites.net
PICKLED AND CANNED ASPARAGUS (STEP-BY-STEP TUTORIAL)
From anoregoncottage.com
EASY QUICK PICKLED ASPARAGUS - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
Cuisine AmericanTotal Time 33 minsCategory Pickles, Jams & PreservationCalories 44 per serving
HOW TO PICKLE ASPARAGUS | HGTV
From hgtv.com
PICKLED ASPARAGUS - MAYO CLINIC
From mayoclinic.org
QUICK-PICKLED ASPARAGUS WITH TARRAGON AND SHALLOT RECIPE
From seriouseats.com
QUICK PICKLED ASPARAGUS ♥ NO CANNING REQUIRED! - A VEGGIE …
From aveggieventure.com
PICKLED ASPARAGUS RECIPE - CHATELAINE
From chatelaine.com
BEST EVER PICKLED ASPARAGUS RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
PICKLED ASPARAGUS RECIPE BY MATT WILKINSON - THE DAILY MEAL
From thedailymeal.com
ASPARAGUS: CANNING, FREEZING, PICKLING - PENN STATE EXTENSION
From extension.psu.edu
PICKLED ASPARAGUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
QUICK REFRIGERATOR SPICY ASPARAGUS SPEARS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
QUICK LOW CARB PICKLED BEAN ROLL-UP APPETIZER - AN OREGON …
From anoregoncottage.com
PICKLED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
QUICK PICKLED RADISHES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PICKLED ASPARAGUS RECIPE - SERIOUS EATS
From seriouseats.com
PICKLED ASPARAGUS RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
PICKLED ASPARAGUS RECIPE - PRESERVE THE TASTE OF SPRING!
From oldworldgardenfarms.com
PICKLED ASPARAGUS - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST ASPARAGUS RECIPES | MARTHA STEWART
From marthastewart.com
PICKLED ASPARAGUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
QUICK-PICKLED ASPARAGUS RECIPE -SUNSET MAGAZINE
From sunset.com
You'll also love