PICKLED ASPARAGUS

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Pickled Asparagus image

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

1 lb asparagus
1 (24 ounce) jar pickle juice

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

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