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My review
Pickled Asparagus
Behr
"Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!"
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Ingredients
servings 41 calsOriginal recipe yields 15 servings (2 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Per Serving: 41 calories; 0.1 g fat; 10.1 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 2157 mg sodium. Full nutrition
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Read all reviews 4652 Ratings
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Most helpful positive review
6/13/2008
This may be common canning knowledge...but I didn't know this: Be sure to pack the asparagus tightly in the jars. If you don't, you run the risk of the asparagus overcooking during the 10-minute...
Most helpful critical review
4/21/2010
This is good, although next time i will add less sugar. I was going more of a "bloody mary" type asparagus that is a little hotter, and less sweet.
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6/13/2008
This may be common canning knowledge...but I didn't know this: Be sure to pack the asparagus tightly in the jars. If you don't, you run the risk of the asparagus overcooking during the 10-minute...
4/7/2008
Mom wanted some pickled asparagus. I could not find what she wanted at the store, but the asparagus was on sale. Never canned a thing in my life but these turned out GREAT. Mom loved them. My ...
4/13/2004
I've been making these for years, ever since we had them as a garnish in a Bloody Mary drink in Hawaii. Do pick smallest diameter spears you can find. I also put several crushed cloves of garl...
6/5/2010
I barely followed this recipe at all as I wanted spicy spears for bloody mary's and I know that the sugar takes the bite out of the vinegar. I will say that the asparagus prep directions were s...
10/22/2009
Quite yummy. I just made them for the refrigerator, cooked the asparagus in the pickling liquid til just barely cooked, and then put in jar and into frig.
3/30/2009
Didn't use dill seed and accidentally added crushed red peppers to the boiling liquid and not to each jar. These had a very nice mix of sweet and tart. Next time I'll use larger jars, add more...
3/4/2012
After reading everyone's reviews, I rolled up my sleeves and gave it a shot. i did not use any sugar. I wanted that vinegary, spicy bite without being too hot. It was my first time canning and ...
4/21/2010
This is good, although next time i will add less sugar. I was going more of a "bloody mary" type asparagus that is a little hotter, and less sweet.