Best Spicy Pickled Asparagus Recipes

Quick-Pickled Spicy Asparagus image

Provided by Soup Loving Nicole

Time P2DT1h20m

Yield 8

Number Of Ingredients 9

1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

Steps:

Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
Place in the refrigerator until pickled, at least 2 days.

Nutrition Facts : Calories 20.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 874.6 mg, Sugar 1.7 g

Julie's Spicy Pickled Asparagus image

Provided by wjorma

Categories Vegetable

Time 50m

Yield 7 , 4 serving(s)

Number Of Ingredients 8

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

Spicy Pickled Asparagus image

Provided by @MakeItYours

Number Of Ingredients 7

3 pounds asparagus, trimmed to fit your jars
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
4 garlic cloves, peeled
2 teaspoons crushed red pepper flakes
1/2 teaspoon cayenne pepper

Steps:

Prepare a boiling water bath canner and two 24-ounce jars (you can also substitute four 12-ounce jelly jars). Place lids in a small pan of water and bring to a bare simmer.
Combine apple cider vinegar, water and salt in a saucepan and bring to a boil.
Fill a pan with several inches of water and bring to a boil.
While the blanching pot heats, wash asparagus and trim to fit in your jars.
When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
Remove jars from the canning pot and drain. Divide garlic cloves, crushed red pepper flakes and cayenne pepper evenly between jars. Pack asparagus spears into jars.
Pour pickling liquid over the asparagus, leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more liquid to return headspace to 1/2 inch, if necessary.
Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and let them cool on a folded kitchen towel.
Let them cure for at least a week before eating.