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.

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.

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.

SPICY PICKLED ASPARAGUS RECIPE

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.

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.

PICKLED ASPARAGUS

Steps:

• Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
• Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
• Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
• Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
• Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
• Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
• Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.

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

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.