Pickled Asparagus 3 Ways Food

PICKLED ASPARAGUS (3 WAYS!)

Steps:

• Prepare a water bath canner, if canning. Skip this step for refrigerator pickles.
• Wash and trim asparagus, removing woody ends.
• Cut asparagus to fit in jars, leaving 1-inch headspace.
• Add sliced onions, garlic cloves and whole spices directly to each jar (1 tsp per jar for most spices).
• In a large saucepan, heat liquid brine ingredients (vinegar/water) along with sugar, salt and any ground spices. Allow the mixture to come to a rolling boil, then remove from heat.
• Pour the hot brine over the asparagus spears in jars, leaving 1-inch headspace.
• Cap the jars with 2 part canning lids.
• If canning, process in a water bath canner for 15 minutes for shelf-stable asparagus pickles (12-18 month shelf life).
• For refrigerator pickles, allow the jars to cool to room temperature before storing in the refrigerator (roughly 1-month shelf life refrigerated).

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.

PICKLED ASPARAGUS

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.