Best Quick Pickled Asparagus No Canning Necessary Simply Whisked Recipes

DILLY PICKLED ASPARAGUS

Dilly Pickled Asparagus image

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

Ingredients

6 pounds fresh asparagus
3 large garlic cloves, halved
6 teaspoons dill seed
6 teaspoons mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 tablespoons canning salt

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.

QUICK PICKLED ASPARAGUS

Quick Pickled Asparagus image

Make and share this Quick Pickled Asparagus recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup rice vinegar
2 tablespoons salt
2 tablespoons sugar
2 -3 garlic cloves, sliced
1 teaspoon dill seeds or 1 teaspoon fresh dill
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 -2 bay leaf
1 1/2 lbs asparagus, rinsed and tough ends snapped off

Steps:

Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
Add asparagus (if liquid doesn't fully cover asparagus, add more water).
Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
Drain, and refrigerate. Eat within a few days.

Nutrition Facts : Calories 46.4, Fat 0.5, SaturatedFat 0.1, Sodium 2341.6, Carbohydrate 9.6, Fiber 2.5, Sugar 5.7, Protein 3

JULIE'S SPICY PICKLED ASPARAGUS

Julie's Spicy Pickled Asparagus image

We like pickled asparagus in our Bloody Mary drinks and on a relish tray. This is a recipe we have used for years.

Provided by wjorma

Categories Vegetable

Time 50m

Yield 7 , 4 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs fresh asparagus, washed and hard bottoms snapped
1 large onion, thin sliced
14 pieces garlic
2 teaspoons dry dill weed
1/2 dried hot pepper, seeds removed
3 cups cider vinegar
3 tablespoons pickling salt
3 cups water

Steps:

Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
Wash any sand from asparagus and cut to fit jars.
Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
Carefully remove and place onto a towel to cool. Ready to eat in one month or later.

Nutrition Facts : Calories 138.8, Fat 0.5, SaturatedFat 0.2, Sodium 5255.7, Carbohydrate 22.5, Fiber 8, Sugar 8.9, Protein 8.6