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
SPICY PICKLED ASPARAGUS RECIPE
An easy pickled asparagus recipe with some heat and delicious intensity from chile peppers and spices.
Provided by Leda Meredith
Categories Appetizer Side Dish Ingredient
Time 40m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Set up the boiling water bath that you will process your jars of asparagus pickles in, and turn the heat on high to bring the water to a boil.
- Wash the asparagus. Hold each spear at either end and bend it until it snaps. From the point at which it snapped to the pointy tip of the spear is the tender portion that you will pickle.
- If necessary, trim the bottom ends of the tender asparagus spears so that none of them is longer than 6 inches.
- Slice off the ends of the onion and peel it. Cut the onion in half lengthwise and then slice the halves into slivers.
- Peel and smash the garlic.
- Pierce fresh chile peppers with the tip of a knife, or break dried chile peppers in half.
- Combine the vinegar, water, sugar or honey, salt, and spices in a medium pot. Bring to a boil over high heat.
- Reduce the heat and simmer for 10 minutes to release the flavors of the spices.
- While the vinegar and spice brine is simmering, load the jars. Divide the onion slivers, hot peppers and garlic between 2 quart-sized canning jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.
- Place one of the jars on its side (it's easier to tightly load in the asparagus spears that way). Lay the asparagus in with the pointy tip end facing the rim of the jar. Keep adding more spears until it is impossible to fit in even one more: the asparagus will shrink a little during canning, and packing the spears in tightly keeps them from floating up out of the brine.
- Repeat with the other jar.
- Pour the hot brine over the asparagus spears. They should be completely covered by the liquid but still have at least 1/2 inch of space between the surface of the brine and the rims of the jars.
- Screw on canning lids and process in the boiling water bath for 20 minutes.
- Wait at least a week before tasting. It takes that long for the flavors to combine and mellow.
Nutrition Facts : Calories 157 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 0 g, Sodium 480 mg, Sugar 15 g, Fat 1 g, ServingSize 2 quarts (6 portions), UnsaturatedFat 0 g
JULIE'S SPICY PICKLED ASPARAGUS
We like pickled asparagus in our Bloody Mary drinks and on a relish tray. This is a recipe we have used for years.
Provided by wjorma
Categories Vegetable
Time 50m
Yield 7 , 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 138.8, Fat 0.5, SaturatedFat 0.2, Sodium 5255.7, Carbohydrate 22.5, Fiber 8, Sugar 8.9, Protein 8.6
QUICK PICKLED VEGETABLES
Steps:
- Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.
QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE
Provided by Food Network
Time 5h10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
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
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
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.
More about "quick pickled spicy asparagus food"
QUICK & SPICY PICKLED ASPARAGUS | THINK TASTY
From thinktasty.com
Servings 4Total Time 10 minsCategory Side Dish
QUICK AND EASY REFRIGERATOR PICKLED ASPARAGUS RECIPE
From thespruceeats.com
3.9/5 (56)Total Time 168 hrs 21 minsCategory Appetizer, Snack, Side DishCalories 38 per serving
10 BEST PICKLED ASPARAGUS APPETIZER RECIPES | YUMMLY
From yummly.com
PICKLED ASPARAGUS • HOW TO PICKLE ASPARAGUS • A FARMGIRL'S ...
From afarmgirlsdabbles.com
PICKLED ASPARAGUS RECIPE - 10 MINUTES HANDS-ON! - RACHEL ...
From rachelcooks.com
PICKLED ASPARAGUS - ALIVE MAGAZINE
From alive.com
PICKLED ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
GET PICKLED! 20 PICKLING RECIPES - FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
PICKLED ASPARAGUS RECIPE | CANNING ASPARAGUS | A FARM GIRL ...
From afarmgirlinthemaking.com
PICKLED ASPARAGUS RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
WELCOME SPRING WITH SPICY FERMENTED ASPARAGUS PICKLES ...
From foodandnutrition.org
HOW TO PICKLE ASPARAGUS | HGTV
From hgtv.com
FOSTER'S - HOT & SPICY PICKLED ASPARAGUS SPEARS
From saveonfoods.com
QUICK PICKLED ASPARAGUS (NO CANNING NECESSARY) - SIMPLY ...
From simplywhisked.com
SPICY PICKLED ASPARAGUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PICKLED ASPARAGUS RECIPE - EASY CANNED ASPARAGUS RECIPE
From orwhateveryoudo.com
QUICK REFRIGERATOR SPICY ASPARAGUS SPEARS | FOR THE LOVE ...
From fortheloveofcooking.net
10 BEST WRAPPED ASPARAGUS APPETIZER RECIPES | YUMMLY
From yummly.com
AIR FRYER ASPARAGUS WITH SPICY CHILI CRISP | PICKLED PLUM
From pickledplum.com
SPICY PICKLED ASPARAGUS | HY-VEE
From hy-vee.com
PRESERVING SPRING: SPICY PICKLED ASPARAGUS RECIPE
From simplebites.net
PICKLED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
QUICK LOW CARB PICKLED BEAN ROLL-UP APPETIZER - AN OREGON ...
From anoregoncottage.com
SPICY PICKLED VEGETABLES - SIMPLY SCRATCH
From simplyscratch.com
HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES ...
From minimalistbaker.com
GROCERY PRODUCT
From thriftyfoods.com
HOW TO MAKE PICKLED ASPARAGUS [PLUS WHY YOU SHOULD TRY IT!]
From tasteofhome.com
SPICY QUICK-PICKLED VEGGIES - COOKIE AND KATE
From cookieandkate.com
THE ULTIMATE GUIDE TO QUICK PICKLED VEGETABLES | LIVE EAT ...
From liveeatlearn.com
QUICK-PICKLED ASPARAGUS WITH TARRAGON AND SHALLOT RECIPE
From seriouseats.com
ASPARAGUS PICKLES RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
BEST EVER PICKLED ASPARAGUS RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
TILLEN FARMS SPICY PICKLED CLASSIC ASPARAGUS | NON-GMO ...
From naturamarket.ca
PICKLED ASPARAGUS RECIPE | TASTING TABLE
From tastingtable.com
SPICY PICKLED ASPARAGUS : AMAZON.CA: GROCERY & GOURMET FOOD
HOW TO MAKE & PRESERVE PICKLED ASPARAGUS | EHOW
From ehow.com
PICKLED ASPARAGUS RECIPE - PRESERVE THE TASTE OF SPRING!
From oldworldgardenfarms.com
PICKLED ASPARAGUS RECIPE - SERIOUS EATS
From seriouseats.com
PICKLED ASPARAGUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love