Julies Spicy Pickled Asparagus Food

SPICY PICKLED ASPARAGUS

Steps:

• Prepare a boiling water bath canner and two 24-ounce jars (you can also substitute four 12-ounce jelly jars). Place lids in a small pan of water and bring to a bare simmer.
• Combine apple cider vinegar, water and salt in a saucepan and bring to a boil.
• Fill a pan with several inches of water and bring to a boil.
• While the blanching pot heats, wash asparagus and trim to fit in your jars.
• When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
• Remove jars from the canning pot and drain. Divide garlic cloves, crushed red pepper flakes and cayenne pepper evenly between jars. Pack asparagus spears into jars.
• Pour pickling liquid over the asparagus, leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more liquid to return headspace to 1/2 inch, if necessary.
• Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
• When time is up, remove jars from canner and let them cool on a folded kitchen towel.
• Let them cure for at least a week before eating.

ZESTY MARINATED ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
• Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

JULIE'S SPICY PICKLED ASPARAGUS

Steps:

• Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
• Wash any sand from asparagus and cut to fit jars.
• Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
• Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
• Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
• Carefully remove and place onto a towel to cool. Ready to eat in one month or later.

SPICY PICKLED ASPARAGUS

Steps:

• Prepare a boiling water bath canner and two 24-ounce jars (you can also substitute four 12-ounce jelly jars). Place lids in a small pan of water and bring to a bare simmer.
• Combine apple cider vinegar, water and salt in a saucepan and bring to a boil.
• Fill a pan with several inches of water and bring to a boil.
• While the blanching pot heats, wash asparagus and trim to fit in your jars.
• When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
• Remove jars from the canning pot and drain. Divide garlic cloves, crushed red pepper flakes and cayenne pepper evenly between jars. Pack asparagus spears into jars.
• Pour pickling liquid over the asparagus, leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more liquid to return headspace to 1/2 inch, if necessary.
• Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
• When time is up, remove jars from canner and let them cool on a folded kitchen towel.
• Let them cure for at least a week before eating.