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 CHIPOTLE ASPARAGUS
found this recipe in a Sunset Bonus Subcribers booklet and thought I would post it in case I happen to loose it. The Notes states this was submited by Linda Mc Cready of Rancho Cordova, CA
Provided by Chabear01
Categories Vegetable
Time 2h15m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
- Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
- Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan.
- Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
- Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
- Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
- With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force.
- Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
- Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
- Once opened chill, will last opened in refrigerater for up to 2 months.
- Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
- HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.
Nutrition Facts : Calories 221.6, Fat 1.6, SaturatedFat 0.3, Sodium 6020.6, Carbohydrate 39.7, Fiber 16.8, Sugar 15.4, Protein 15.9
PICKLED CHIPOTLES/CHIPOTLE VINEGAR
Provided by Food Network
Time 30m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Combine the chilies and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook covered 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.
PICKLED ASPARAGUS
This recipe was in the Picayune Item, our little local newspaper. I haven't tried it, yet. But it really looks fun and so easy, I just had to post it! I imagine this would be great with green beans, too. And the addition of some garlic and pepper corns...try it!
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 8m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Snap off tough ends of asparagus.
- Boil asparagus for two minutes.
- Drain and rinse under cold water.
- Cut spears to the height of the pickle jar.
- Place in juice.
- Cover with lid.
- Refrigerate at least one day.
Nutrition Facts : Calories 16.6, Fat 0.2, Sodium 10.6, Carbohydrate 3.1, Fiber 1.5, Sugar 1, Protein 1.8
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
BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW
A veggie take on a Californian Baja fish taco, with crispy battered avocado with a spicy crema. You could also use fish or other veg, like asparagus
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 45m
Yield 2 as a dinner, or 4 as a light lunch
Number Of Ingredients 20
Steps:
- First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.
- For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.
- To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
- Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.
- Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
PICKLED CARROT STICKS
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
Categories Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
JAPANESE-STYLE QUICK-PICKLED SLAW
Provided by Chris Schlesinger
Categories Salad Side Vinegar Cucumber Bell Pepper Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
- *Sold at Asian markets and in the Asian foods section of many supermarkets.
PICKLED ASPARAGUS
Make and share this Pickled Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 1/2 pound
Number Of Ingredients 11
Steps:
- Trim asparagus by snapping off the tough bottoms.
- Combine the vinegar, sugar, salt, and spices in a small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Place the asparagus in a small nonreactive dish.
- Pour the hot pickling liquid over the asparagus.
- Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
- Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
- Used as garnish for Bloody Mary.
Nutrition Facts : Calories 504.6, Fat 1.8, SaturatedFat 0.3, Sodium 1811, Carbohydrate 121.6, Fiber 10.6, Sugar 105.8, Protein 11.6
PICKLED GARLIC WITH JALAPENOS
If you like spicy and sweet, your going to love this. When I make a cheese and pepperoni tray I add grapes, pickels, olives and pickeled garlic. Most of the time I have to refill the garlic first.
Provided by Cindy Berry
Categories Other Snacks
Time 2h10m
Number Of Ingredients 7
Steps:
- 1. Separate enough garlic from heads to fill 12 pint canning jars. Peel garlic.
- 2. Combine white vinegar, sugar and pickeling spice in large pan. Bring to a boil and then simmer for 10 min.
- 3. Place one slice jalapeno in bottom of each jar fill. Fill each jar with garlic. Sprinkle some crushed red pepper flakes over top of garlic.
- 4. Pour hot vinegar mixture over garlic fill to about 1/4 inch from top. Wipe any excess vinegar or seeds off top of jar and seal with lids, tightly.
- 5. Process the filled jars in boiling water for 10 min. Remove from water and wait for the popping of the lids to start.
- 6. Let cool completely and store. The longer the jars sit the more pickeling flavor. Enjoy!
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PICKLED CHIPOTLE ASPARAGUS RECIPE | MYRECIPES
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- In a 3- to 4-quart pan over high heat, bring 7 1/4 cups water, distilled vinegar, wine vinegar, salt, and pickling spice to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.
- In an 8- to 10-quart pan over high heat, bring 4 quarts water to a boil. Add half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon, transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat to cook remaining carrots and transfer to ice water. Drain vegetables. Trim asparagus to 6-inch spears, reserving ends.
PICKLED CHIPOTLE ASPARAGUS RECIPE -SUNSET MAGAZINE
From sunset.com
- In a 3- to 4-quart pan over high heat, bring 7 1/4 cups water, distilled vinegar, wine vinegar, salt, and pickling spice to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.
- In an 8- to 10-quart pan over high heat, bring 4 quarts water to a boil. Add half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon, transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat to cook remaining carrots and transfer to ice water. Drain vegetables. Trim asparagus to 6-inch spears, reserving ends.
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