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Pickled Asparagus

Recipe #302479 | 8 min | 3 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Trinkets

RECIPE BY: Trinkets

This recipe was in the Picayune Item, our little local newspaper. I haven't tried it, yet. But it really looks fun and so easy, I just had to post it! I imagine this would be great with green beans, too. And the addition of some garlic and pepper corns...try it!

Posted on: May 6, 2008

Print Recipe

Ingredients

  • 1 lb asparagus
  • 1 (24 ounce) jar pickle juice, after eating the pickles

    • Directions

    1. 1
      Snap off tough ends of asparagus.
    2. 2
      Boil asparagus for two minutes.
    3. 3
      Drain and rinse under cold water.
    4. 4
      Cut spears to the height of the pickle jar.
    5. 5
      Place in juice.
    6. 6
      Cover with lid.
    7. 7
      Refrigerate at least one day.

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    Nutrition Facts

    Serving Size 1 (75g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    pickle juice

    Calories 16
    Calories from Fat 1 (8%)
    Amount Per Serving %DV
    Total Fat 0.2g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 10mg 0%
    Potassium 169mg 4%
    Total Carbohydrate 3.1g 1%
    Dietary Fiber 1.5g 6%
    Sugars 1.0g
    Protein 1.8g 3%
    Vitamin A 761mcg 15%
    Vitamin B6 0.1mg 2%
    Vitamin B12 0.0mcg 0%
    Vitamin C 5mg 9%
    Vitamin E 0mcg 0%
    Calcium 17mg 1%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

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