Recipe by 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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fresh asparagus spears
white wine vinegar
jalapeno pepper, seeded and julienned
Old Bay Seasoning TM
whole black peppercorns
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.
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.
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.
Asparagus is my hubby's favorite vegie so I gave this a shot. I'm happy to say that he headed right for the fridge every night after work to munch. Thanks so much!
I had some pretty thick asaragus so I blanched it for two and a half minutes then plunged in an ice bath. And my asparagus wouldn't fit in the jar, so I just put it in a ziploc. These were good, probably would increase the thyme and garlic since I didn't taste it and maybe cut back on the sugar. A little too sweet. I used dried cayenne pepper for the jalapeno. I made this recipe and the "Pickled Asparagus" with dill. I like the flavor of this one. The other one added onion which I will add to this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Asparagus II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 37
** Calories from Fat: 2
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