Easy Pickled Asparagus Refrigerator Asparagus Spear Pickles Food

REFRIGERATOR PICKLED ASPARAGUS

Steps:

• Heat a large pot of water for blanching the asparagus. Salt the water with 1 tablespoon per quart of water in the pot. Separately, add ice to a large bowl and fill with ice water (this is to quickly cool the aparagus later; set this aside).
• In a separate saucepan, combine the vinegar, water, 1 1/2 teaspoons salt, sugar, pepper, allspice, bay leaf and a sprig of thyme (save the rest of the thyme for the jars). Bring to a rolling boil, then remove from heat and allow to steep for 15 minutes off the heat.
• Prepare the asparagus: Snap off or cut off the woodiest ends of the spears. Trim the stalks to the size of your jar. I measure the jar, and then use a measuring tape or ruler while cutting so my spears will fit without being squished by the lid. Blanch the asparagus in the boiling water for about 90 seconds, working in batches if you don't have room in the pot for the asparagus to boil freely. Spears should be pliable but still firm, with a bright green color. Remove blanched asparagus from the boiling water and plunge it into the ice water to shock it and stop the cooking. Remove from ice water and dry on a towel.
• Pack the jars; Pack the spears into squeaky clean wide-mouth pint jars, along with a fresh sprig of thyme. Add the garlic to the jars, dividing equally.
• Strain the pickling syrup and pour syrup into the jars. Screw lids on tightly and place jars in refrigerator to marinate. Allow asparagus to pickle for a week before you open the lid and enjoy it!

PICKLED ASPARAGUS

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.

QUICK-PICKLED SPICY ASPARAGUS

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.

SWEET PICKLED ASPARAGUS

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.

PICKLED ASPARAGUS II

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.