Ingredientes para Pickled Asparagus
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons canning salt
- 1 teaspoon pickling spice
- 1 pound fresh asparagus spears
- 2-3 cloves garlic, peeled
- 1/2 small red chili pepper (per quart jar)
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Como fazer Pickled Asparagus
- Combine 2 cups water, 1 cup white vinegar, 2 tablespoons pickling salt, and 1 teaspoon pickling spice (see note) in a saucepan. Bring to a boil and simmer for 15 minutes.
- Remove whole cloves from pickling spice blend (if using whole cloves).
- Wrap the remaining pickling spice in a cheesecloth bag or tea infuser and place in the simmering vinegar mixture.
- Snap off the tough ends of 1 pound asparagus spears. Blanch the asparagus in boiling water for 1-1.5 minutes, then immediately plunge into an ice bath to stop the cooking process.
- Pack 1-2 cloves of garlic and 1/2 to 1 small red chili pepper (optional, adjust to taste) into the bottom of each sterilized quart jar.
- Pack the blanched asparagus spears tightly into the jars, standing them on end.
- Carefully pour the hot vinegar mixture over the asparagus, leaving 1/2 inch headspace at the top of each jar.
- Remove air bubbles by gently tapping the jars and running a non-metal utensil around the inside of the jar. Wipe jar rims clean.
- Place lids on the jars and tighten bands fingertip tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specific instructions).
- Allow the jars to cool completely. You should hear a satisfying ‘pop’ as the jars seal. Check the seals by pressing down on the center of each lid; if it doesn’t flex, it’s sealed.
- Store in a cool, dark pantry for at least 2-3 months before enjoying. The flavor will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
365 g
Sugar
73g
Fat
1g
Carbs
12g
