Wonderful Pickled Asparagus Food

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.

THE BEST PICKLED ASPARAGUS RECIPE

Steps:

• Wash and sterilize your mason jars. Line up on the counter like little ducks in a row.
• Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns.
• Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold.
• You should now have quart jars shoved full of spices and asparagus spears.
• Heat up a vinegar brine to near boiling - 50% filtered water to 50% white vinegar. The amounts you'll need will vary depending on how many quart jars you're processing.
• Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving 1/4" head space at the top. Secure a sterilized lid and band onto each quart jar.
• Process the asparagus for 15 minutes in a boiling water bath canner. Gently remove and set on the counter to seal.

WONDERFUL PICKLED ASPARAGUS

Steps:

• Place several slices of onion in the bottom of two 1-quart jars.
• Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
• Place the pepper strips in between asparagus.
• Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
• Pour into the jars, leaving 1/2-inch head space.
• Seal the jars according to the manufacturer's directions; process for 20 minutes in boiling water bath.

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!