PICKLED AND CANNED ASPARAGUS - STEP BY STEP
An easy tutorial to make and can your own asparagus pickles to have in your pantry to use in salads, appetizers and cheese plates.
Provided by Jami Boys
Categories Appetizer
Time 50m
Number Of Ingredients 8
Steps:
- Clean 7 pint or 12-oz jars, along with the lids and rings well with soap and hot water. Keep the clean jars warm by placing into warm canner water, filled with hottest tap water in the sink. **See notes below for refrigerator pickling.**
- Prepare asparagus: Put one spear in a jar and cut it to 1/2" below the jar top, then use that as a measure for cutting the remainder of the asparagus. Have all the asparagus cut before proceeding.
- Fill a water-bath canner 1/2 to 3/4 full of water and bring to a low boil.
- Add water, vinegar, canning salt and sugar to a large, non-reactive pot. Stir well and bring to a slow boil.
- Pack the jars: place a garlic clove and the optional peppercorns and red pepper flakes in the bottom of each jar and fill with asparagus spears point-side down. Pack them in tight, as they'll shrink when heated.
- Fill the jars, one at a time, with the hot vinegar mixture, leaving a 1/2-inch headspace. Remove air bubbles with a non-metal spatula, replace any brine as needed to keep headspace, and wipe rim with a damp towel.
- Attach lid and ring, tightening to just fingertip tight.
- Lower each jar as you fill it into the canner (or set them on a rack resting on the canner) using a jar lifter. Continue filling each jar and placing them in the canner until done.
- Bring the canner to a rolling boil over high heat. Set a timer for 10 minutes and adjust the heat so the canner continues at a soft boil.
- When the timer goes off, turn off the burner, remove the lid, and let jars sit for 5 minutes (USDA recommendation). Use the jar lifter to remove each jar and set on a towel-lined surface as gently as possible.
- Leave to sit undisturbed for 24 hours. Check lids and seals, store any unsealed jars in the fridge and store the rest, without the rings, in a cool, dark, place. The jars are best used within a year to 18 months (but we've eaten 2-year-old jars and they've been fine).
Nutrition Facts : ServingSize 6 spears, Calories 49 kcal, Sugar 4.9 g, Sodium 318 mg, Fat 0.2 g, SaturatedFat 0.1 g, Carbohydrate 8.7 g, Fiber 3.4 g, Protein 3.6 g
SWEET PICKLED ASPARAGUS
"Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it," writes Valerie Giesbrecht of Othello.
Provided by Taste of Home
Time 35m
Yield 5 quarts.
Number Of Ingredients 7
Steps:
- Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar., In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1429mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
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
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
PICKLED ASPARAGUS WITH DILL
Pickled asparagus is delicious, and this recipe was given to me by my best friend, Carole. We get our asparagus in the spring from the Yakima Valley in central WA. Use the freshest dill you can find and pack the spears in quart jars making sure all spears are covered with pickling juice. These are great with salads, in cocktails, or served as a snack. Check out the price at the grocery store. You'll be glad you made your own.
Provided by Bob Crouch
Categories Vegetable
Time 1h30m
Yield 5-6 quarts
Number Of Ingredients 7
Steps:
- Clean and sterilize wide mouth canning jars.
- Clean garlic and pound with with chef's knife so it cracks a bit.
- Wash and clean asparagus.
- Remove tough bottom.
- Heck you know how to snap asparagus.
- Prepare it in lengths so it will fit into jars.
- Save the tender bottoms for dinner.
- Pack jars with some onion, garlic, dill and asparagus.
- The amount of each is up to your personal taste.
- This is the hardest part.
- Mix vinegar, water, and salt in a pot.
- Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
- Wipe any spills from lip of jars.
- Burp air bubbles from jars.
- Seal jars with lid and ring.
- Process jars in a canner (hot water bath).
- Make sure tops of jars are covered with 1 inch of water.
- Allow to boil 20 minutes.
- Start timing when water reaches a boil.
- Ready to eat in 4 to 6 weeks.
Nutrition Facts : Calories 146.3, Fat 0.6, SaturatedFat 0.2, Sodium 2811.2, Carbohydrate 26.2, Fiber 8.6, Sugar 8.8, Protein 9.8
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.
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
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