Best Pickled Chipotle Asparagus Recipes
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 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
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
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
SWEET PICKLED ASPARAGUS
"Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it," writes Valerie Giesbrecht of Othello.
Provided by Taste of Home
Time 35m
Yield 5 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1429mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
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.
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
EASY BREEZY ASPARAGUS APPETIZER
This easy appetizer has been a hit at many of my parties. The pickled asparagus goes well with the cream cheese and chives. The asparagus comes in various thicknesses. If thin, use three sprigs. If thicker, one sprig is enough. Small jars of pickled asparagus can be found in most grocery stores; large jars are available at stores such as Sam's Club.
Provided by Mary Ellen Taylor @MaryEllenTaylor
Categories Vegetable Appetizers
Number Of Ingredients 3
Steps:
- Spread softened cream cheese on a piece of the ham or salami
- Place three sprigs of the pickled asparagus on top of the cream cheese
- Roll up
PICKLED ASPARAGUS WITH DILL
Pickled asparagus is delicious, and this recipe was given to me by my best friend, Carole. We get our asparagus in the spring from the Yakima Valley in central WA. Use the freshest dill you can find and pack the spears in quart jars making sure all spears are covered with pickling juice. These are great with salads, in cocktails, or served as a snack. Check out the price at the grocery store. You'll be glad you made your own.
Provided by Bob Crouch
Categories Vegetable
Time 1h30m
Yield 5-6 quarts
Number Of Ingredients 7
Steps:
- Clean and sterilize wide mouth canning jars.
- Clean garlic and pound with with chef's knife so it cracks a bit.
- Wash and clean asparagus.
- Remove tough bottom.
- Heck you know how to snap asparagus.
- Prepare it in lengths so it will fit into jars.
- Save the tender bottoms for dinner.
- Pack jars with some onion, garlic, dill and asparagus.
- The amount of each is up to your personal taste.
- This is the hardest part.
- Mix vinegar, water, and salt in a pot.
- Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
- Wipe any spills from lip of jars.
- Burp air bubbles from jars.
- Seal jars with lid and ring.
- Process jars in a canner (hot water bath).
- Make sure tops of jars are covered with 1 inch of water.
- Allow to boil 20 minutes.
- Start timing when water reaches a boil.
- Ready to eat in 4 to 6 weeks.
Nutrition Facts : Calories 146.3, Fat 0.6, SaturatedFat 0.2, Sodium 2811.2, Carbohydrate 26.2, Fiber 8.6, Sugar 8.8, Protein 9.8
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