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 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 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
ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
- Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
- Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
PICKLED CHIPOTLES
Steps:
- In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.
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
No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears. Recipe by Liz Shenk," Relish America's Harvest, "Awash in Asparagus,"
Provided by Ceezie
Categories Vegetable
Time 10m
Yield 1 lb
Number Of Ingredients 2
Steps:
- Snap off tough ends of asparagus.
- Bring a large pot of water to a boil.
- Drop in asparagus and cook 2 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 1 day.
Nutrition Facts : Calories 99.9, Fat 1, SaturatedFat 0.3, Sodium 63.6, Carbohydrate 18.7, Fiber 9.1, Sugar 5.9, Protein 10.9
PICKLED ASPARAGUS
These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 quarts.
Number Of Ingredients 6
Steps:
- In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water., In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
DILLY PICKLED ASPARAGUS
These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario
Provided by Taste of Home
Time 50m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED ASPARAGUS II
Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.
Provided by JOHNNYDEEZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
- Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
- Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.
Nutrition Facts : Calories 36.9 calories, Carbohydrate 8.5 g, Fat 0.2 g, Fiber 1.5 g, Protein 1.3 g, Sodium 564.9 mg, Sugar 6.3 g
CHIPOTLE AND ADOBO PICKLED EGGS
These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
Provided by Savanah Orlando
Categories Appetizers and Snacks Spicy
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
- Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g
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
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
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
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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.
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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.
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