No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 twelve ounce Jars 402g Recipe makes 5 twelve ounce Jars) The following items or measurements are not included below: 15 allspice berries 30 black peppercorns 20 coriander seeds 5 pieces mace 2 1/2 cups white wine vinegar
Calories 83
Calories from Fat 5		(6%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1203mg		50%
Potassium 622mg		17%
Total Carbohydrate 17.2g		5%
	Dietary Fiber 5.5g	22%
	Sugars 8.6g
Protein 6.7g		13%
how is this calculated?

people who like this recipe also like:

Pickled Eggs

By: DiB's

Cranberry Feta Pinwheels

By: Derf

Greek Potato Skins

By: Bergy

Pilafi (Greek Style Rice)

By: Queen Dragon Mom

BLT Nibbles

By: KeyWee

Pickled Asparagus

Recipe #16257 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: 1Steve
Dec 26, 2001

Pickle asparagus in 12-ounce jelly jars, which are a little taller than pint jars-just right for the tender portion of an asparagus stalk. Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way.

5 twelve ounce Jars (change servings and units)

Ingredients

5 cloves garlic, sliced
15 allspice berries
30 black peppercorns
20 coriander seeds
5 pieces mace or nutmeg
1/2 teaspoon hot pepper flakes (optional)
3 lbs asparagus, trimmed to fit into 12-ounce jelly jars
2 1/2 cups white wine vinegar
2 1/2 cups water
2 1/2 teaspoons pickling salt
2 tablespoons sugar

Directions

1
Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars.
2
Pack the asparagus vertically in the jars, tips down or up.
3
In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
4
Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
5
Close the jars with hot two-piece caps.
6
Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180° to 185° F.
7
Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.