Canning Recipe for Pickled Asparagus
Cut the ends off the asparagus, wash & blanch for 1 1/2 minutes in boiling water. Cool in ice water. Put asparagus in quart size canning jars with 1-3 garlic cloves & 1-3 dried peppers to taste. Boil all remaining ingredients together for 15 minutes. Strain and pour over asparagus until covered. Put canning lids on and water bath for 4 minutes. Wait at least 3 weeks before using.
You can use smaller jars if you choose just cut the asparagus shorter. The brine will make enough for at least 10 quart size jars.
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Serving Size: 1 Serving (841g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 258 | ||
Calories from Fat: 10 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 22052.8mg | 760 % | |
Potassium 1612.3mg | 42 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 27.2g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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