1/1 Photo of Pickled Asparagus
southern chef in louisiana's Note:
This is a great way to preserve your asparagus.
My Private Note
Units: US | Metric
- 1Bring the water, vinegar, and salt to a boil for 15 minutes.
- 2Remove all the cloves from the pickling spice (or as much as you can).
- 3Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
- 4Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
- 5Place 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.
- 6Wipe rims, place lids and screw on bands fingertip-tight.
- 7Process in a boiling water bath for ten minutes.
- 8Store in pantry for 2-1/2 to 3 months before use.
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Nutritional Facts for Pickled Asparagus
Serving Size: 1 (5845 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 231.9
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 8762.7 mg
- Total Carbohydrate 38.3 g
- Dietary Fiber 17.4 g
- Sugars 18.2 g
- Protein 18.6 g
The following items or measurements are not included: