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Pickled Asparagus II

Pickled Asparagus II

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
JOHNNYDEEZ

JOHNNYDEEZ

Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 37 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
  2. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
  3. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.
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Reviews

Larry J
24

Larry J

5/4/2004

This is a good recipe, spicy, but not too hot. It took 2# asparagus to make 1 qt.Didn't have white wine vinegar, so used red wine vinegar. Would advise to use a tall jar so you don't have to trim so much off bottom. Will try this with green beans later. Be sure to use a wide mouth jar.

SweetBasil
19

SweetBasil

6/4/2004

Very good -different from the usual pickled vegetables I've made. Use the smallest diameter spears you can so they will be tender. Better to let sit a week or more for flavors to develop.

Amy C
14

Amy C

6/30/2007

I boiled the asparagus for a minute before putting it in the jar. I wanted the asparagus to be somewhat soft. I thought it tasted a bit too much like Old Bay. I would definitely cut back on that. I don't know if I will make it again, but it was good.

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