Pickled Asparagus

Pickled Asparagus might be a good recipe to expand your hor d'oeuvre recipe box. For 40 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 42 calories, 1g of protein, and 0g of fat per serving. This recipe serves 40. It is brought to you by Eating Richly. From preparation to the plate, this recipe takes about 25 minutes. 1241 person were impressed by this recipe. If you have asparagus spears, fresh dill, mustard seed, and a few other ingredients on hand, you can make it. With a spoonacular score of 11%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Pickled Asparagus, Pickled Asparagus, and Pickled Asparagus.

Servings: 40

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash and sterilize 4-5 wide mouth pint jars, lids and rings (you can sterilize them by running them in the dry setting in your dishwasher, or just soak in a sink of very hot water). You should need five jars if you’re adding onions, or four if it’s only asparagus.While jars are sterilizing, rinse asparagus and snap off the woody ends (save them for asparagus soup!). Cut the asparagus into 2-3 inch lengths.In a large pot, mix kosher salt, vinegar and sugar. Heat on medium high stirring until salt and sugar are dissolved. Turn heat to the lowest setting.Remove jars from sterilization and dry them off. Place one garlic clove and one sprig of dill in each jar. Divide the red pepper flakes and mustard seed among the jars.Pack asparagus tightly into the jars, interspersing with onion slices if desired.When jars are filled, pour brine (the vinegar mix) into each jar to cover all the asparagus. Put the lid on and seal with the rings. Let sit until sealed (at least one hour). If any lids did not seal (center of lid shouldn’t be able to be pressed down), refrigerate the jars.

 

Step by step:

1. Wash and sterilize 4-5 wide mouth pint jars, lids and rings (you can sterilize them by running them in the dry setting in your dishwasher, or just soak in a sink of very hot water). You should need five jars if you’re adding onions, or four if it’s only asparagus.While jars are sterilizing, rinse asparagus and snap off the woody ends (save them for asparagus soup!).

2. Cut the asparagus into 2-3 inch lengths.In a large pot, mix kosher salt, vinegar and sugar.

3. Heat on medium high stirring until salt and sugar are dissolved. Turn heat to the lowest setting.

4. Remove jars from sterilization and dry them off.

5. Place one garlic clove and one sprig of dill in each jar. Divide the red pepper flakes and mustard seed among the jars.Pack asparagus tightly into the jars, interspersing with onion slices if desired.When jars are filled, pour brine (the vinegar mix) into each jar to cover all the asparagus.

6. Put the lid on and seal with the rings.

7. Let sit until sealed (at least one hour). If any lids did not seal (center of lid shouldn’t be able to be pressed down), refrigerate the jars.

Nutrition Information:

covered percent of daily need