Pickled Asparagus Spears
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Since you'll have leftover asparagus trimmings after fitting the stalks into jars, use them in omelettes, soups and stir-fries. Discard tough, woody ends.
Servings: Three 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per spear: about | - |
| cal | 3 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 33 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 7% |
Suggested Recipes
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4 lb (2 kg) asparagus (about 4 bunches)
12 sprigs fresh dill
6 cloves garlic
1 tbsp (15 mL) mustard_seeds
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tbsp (25 mL) granulated_sugar
1 tbsp (15 mL) pickling_salt
Preparation:
Trim asparagus spears to fit into 2-cup (500 mL) wide-mouth canning jars, leaving 3/4-inch (2 cm) headspace.
Into each of three 2-cup (500 mL) canning jars, pack 4 sprigs dill, 2 cloves garlic and 1 tsp (5 mL) mustard seeds. Tightly pack in asparagus, tips down.
In saucepan, bring vinegar, water, sugar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Into each of three 2-cup (500 mL) canning jars, pack 4 sprigs dill, 2 cloves garlic and 1 tsp (5 mL) mustard seeds. Tightly pack in asparagus, tips down.
In saucepan, bring vinegar, water, sugar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Tags:
Source
Canadian Living Magazine: August 2008
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