Try this Washington Pickled Asparagus recipe, or contribute your own.
Suggest a better descriptionCombine boiling water, sugar, salt, and pepper, stir to dissolve. Add vinegar. Chill. Wash asparagus, remove bottom scales. Break at tender part of stalk, cut into 1 1/2" lengths if desired. Blanch in boiling water for 2 minutes (3 minutes for stalks). Immerse in ice water and cool thoroughly. Pack into sterilized pint jars; add garlic clove and dill. Cover with cold pickling solution. Refrigerate and use within two days. Keep refrigerated. Or you can cover with hot picklng solution to within 1" of top and process in boiling water bath for 10 minutes for pints. This recipe makes 1 pint. Recipe by: Pat Leslie, Home Extension Service Posted to MC-Recipe Digest V1 #408 by Dianne Ward
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 34 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.2g | ||
Protein 0.5g | 1 % | |
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: 34
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