Crispy, crunchy, PICKLED ASPARAGUS - preparation and canning.

Рет қаралды 11,507

3 жыл бұрын

Pickled asparagus rivals the most crunchy little gherkins out there. Cold out of the refrigerator, they are an irresistible treat for the pickle lover!
I prefer to can my pickled asparagus in half pints, stems only, leaving the tender tips for a special dinner. The recipe below is from the Ball Blue Book (2008). page 54.
Pickled Asparagus - yields 5 pints
5 pounds asparagus
1/4 up plus 1 teaspoon canning salt
2 teaspoons mixed pickling spices (without cloves) ~ this is up to taste can can be varied depending on preference
1 1/4 cup vinegar
1 1/4 cup water
5 cloves garlic
Trim rough ends and scales from asparagus, set aside. Combine salt, spices, vinegar and water in sauce pot. Bring to a boil and boil for 15 minutes. Blanche asparagus in boiling water for 1 to 1 1/2 minutes. Cool in ice water. (I do not blanch my asparagus). Pack asparagus in hot jars, leaving 1/4 inch headspace. Add garlic to each jar (I also add peppercorns). Ladle hot liquid over asparagus, leaving 1/4 head space. Remove air bubbles. Adjust lids and bands. Process 10 minutes in boiling water canner. (I do mine for 15 minutes)
Try to fight off the temptation of opening a jar too soon. They are best after they sat for at least 10 days.
Got leftover brine? Submerge hard boiled eggs in, store in fridge, and enjoy pickled eggs.

Пікірлер: 29

@808Sabrina Жыл бұрын

I tried this recipe, I love it . Added fresh dill and it came out amazing. Crisp and crunchy. Thank you for the tips.

@homesteadinginnorthflorida Жыл бұрын

Thank you for your nice comment. :)

@marialathrop6623 Жыл бұрын

Oh yes, you are right. Totally did not think of that at the time. I will need to get rid of it. Thank you.

@brendakauffman2222 8 ай бұрын

Thanks for the video. I love that you make the pickles out of the stalk and save the tops for cooking. Makes it a simple recipe minus wiggling them all into the jar. I don't know many experienced canners that worry about the 1 inch headspace, most fill it more full. If the jar looks like it could have trouble sealing I turn it upside down out of the canner.

@homesteadinginnorthflorida 8 ай бұрын

Thanks for your nice comment. Good point about the head space. The regular lids are a bit more forgiving than the reusable Tattler lids I'm using.

@garrettsmith5747 Жыл бұрын

Wow, I never knew jar prep was more difficult then the recipe.🤯

@homesteadinginnorthflorida Жыл бұрын

You can just guestimate and throw them in, other than wasting a bit of space, it's fine. :)

@alway_scooking 3 жыл бұрын

I like my pickled veg crunchy too!

@homesteadinginnorthflorida 3 жыл бұрын

Cold and crunchy. Especially in summer. :)

@tittiger Жыл бұрын

Much easier way to do this is to put the spears in upside down and then cut across the jar opening. Don't wory about the head space.

@homesteadinginnorthflorida Жыл бұрын

Sounds like a shortcut, but I DO worry about headspace. I hate it when jars don't seal, and in my case, using Tattler lids, it's a bit more iffy with headspace to begin with. :) Why upside-down?

@ItCameFromAVlog 3 жыл бұрын

I really want to try this. I've never had pickled asparagus before. Did you grow this asparagus? My only issue will be I love love love roasted asparagus, it would be hard for me to use it for anything else.

@homesteadinginnorthflorida 3 жыл бұрын

Didn't grow it. I am growing it, but it's more for the foliage. Roasted is my favorite, too. I bought quite a few pounds, though, so it was ok to pickle. Plus, I got to roast all the tips. Just know, that the pickled one doesn't really have an asparagus taste. It's more about the crunch.

@ItCameFromAVlog 3 жыл бұрын

@@homesteadinginnorthflorida oh I see! I love the flavor so maybe it not for me. Is asparagus expensive up there? It's kind of pricey here.

@homesteadinginnorthflorida 3 жыл бұрын

@@ItCameFromAVlog - not really. ALDI recently had them for 1.39/lbs. Same at Publix the other day. But - season is over soon and then the price will go up, if it's even available.

@garrycarter8485 Жыл бұрын

HI. HOW LONG DO YOU LEAVE THE JARS IN THE MICROWAVE AND DO YOU DO IT ON HIGH

@homesteadinginnorthflorida Жыл бұрын

I nuke them for 30 seconds the first time, and then again for 1 minute just before I use them. I'm not sure what my setting is, it's the automatic preset one. You can only go with 15 secs at the time until the jars are warm.

@garrycarter8485 Жыл бұрын

@@homesteadinginnorthflorida THANK YOU

@homesteadinginnorthflorida Жыл бұрын

@@garrycarter8485 very welcome. :)

@turnapage7417 2 жыл бұрын

I am confused...I thought that it was bad to heat jars in dry heat,ie microwave and/or ovens...

@homesteadinginnorthflorida 2 жыл бұрын

I heard that, too. But have been faithfully ignoring it all these years :) Sometimes I rinse them before putting in MW, so they technically aren't in dry heat, but other times I forget. They're heated for only 1 min (2 x 30 sec), so they won't get the heat shock when I pack them with hot stuff. So far so good.

@marialathrop6623 Жыл бұрын

I just tried this today and my asparagus shrunk and got wrinkly … they look really weird. They did not look yours at all. Why would that be?

@homesteadinginnorthflorida Жыл бұрын

That is strange. Was it rather fresh asparagus? Did you take the tops off?

@marialathrop6623 Жыл бұрын

Yes they were fresh and I did take the tops and the hard bottoms off. Did the 1/2-1/2 water and vinegar with the spices too. I did one jar with just water, salt, pepper corns, and garlic and those asparagus ‘ look normal like yours, my daughter doesn’t like pickled foods so I tried that one without the vinegar water …

@homesteadinginnorthflorida Жыл бұрын

@@marialathrop6623 Om my! If you did a jar with just water instead of the 50/50 vinegar, then that jar needs to be tossed. It will rot. Possibly even get botulism in it, if the top is sealed. Did you do the waterbath of just stick it in the fridge? The vinegar can't be skipped, it's what preserves the food together with the heat treatment.

@Honzik_S 2 ай бұрын

If canned can not bacterias pickling.

@homesteadinginnorthflorida 2 ай бұрын

If you follow an approved recipe, there will be no bacteria growing because of the acidity from the vinegar and the heat treatment during canning.

@Honzik_S 2 ай бұрын

@@homesteadinginnorthflorida But pickeling in Europe, means Fermenting. Sour cucumber, cabbage etc..

@homesteadinginnorthflorida 2 ай бұрын

@@Honzik_S true. It's nothing you would want to do with asparagus, though. It gets soft. I ferment lots of things, Sauerkraut mostly, but also green tomatoes - delicious. Even have a video on that.