Trim asparagus by snapping off the tough bottoms.
Combine the vinegar, sugar, salt, and spices in a small saucepan.
Bring to a boil, stirring to dissolve the sugar.
Place the asparagus in a small nonreactive dish.
Pour the hot pickling liquid over the asparagus.
Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
Used as garnish for Bloody Mary.
ill the glass. Garnish with pickled vegetables, at least three pieces
Place lime juice in saucer or small bowl. Make sure top of glass will fit inside.
Place celery salt in saucer.
Dip glass in lime juice just to wet rim. Dip rim into celery salt.
Fill glass with ice. Add vodka, clamato, tabasco & worcestershire sauce.
Stir gently so as to not mar rim trim.
Trim glass with a slice of lemon and a slice of lime. Pop in a hot pickled bean or hot pickled asparagus spear.
Snap off tough ends of asparagus.
Boil asparagus for two minutes.
Drain and rinse under cold water.
Cut spears to the height of the pickle jar.
Place in juice.
Cover with lid.
Refrigerate at least one day.
Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.
he cut end of the asparagus spears, and cut them into
Wash asparagus.
Cut in spears; 4-inch pints or 6-inch quarts. Combine water, vinegar and salt to a boil.
Blanch asparagus in boiling water for 2 minutes.
Cool in ice water for 2 minutes. Pack asparagus in jars, tip ends down.
Add one clove garlic, 1/4 teaspoon sugar and 1/8 teaspoon dill.
Cover with boiling brine to within 1/2-inch of top of jar.
Adjust lids and process in boiling water bath for 10 minutes.
Half fill a cocktail shaker with small ice cubes.
Add in tomato juice, vodka, horseradish, Worcestershire sauce, Tabasco, celery salt, and pepper.
Put the top on and shake.
Pour out into a large glass.
Squeeze in the lemon wedge, garnish with the pickled asparagus spear; serve.
it.
Wash and clean asparagus.
Remove tough bottom.
hill.
Wash and clean asparagus. Break stalks into 1 1
or 15 minutes.
Add asparagus (if liquid doesn't fully
Bring to boil water, vinegar and salt.
Boil 15 minutes. Remove all cloves from pickling spice; wrap remaining spice in cheesecloth or tea holder and hang in vinegar mixture.
Trim asparagus and blanch for 1 1/2 minutes.
Then plunge into ice water.
Place in each jar 1 clove garlic and 1 hot chili.
Pack asparagus in wide-mouth jar standing on end.
Then pour hot brine into jars.
Seal jars and store 2 or 3 months before opening.
se what you enjoy best.
Asparagus -- Roast the asparagus (broccoli or green
Boil last 5 ingredients for 5 minutes.
Pack asparagus in wide-mouth quart jars.
Pour hot liquids over asparagus in jars. Seal and process in boiling water bath for 15 minutes.
Snap off tough ends of asparagus.
Bring a large pot of water to a boil.
Drop in asparagus and cook 2 minutes.
Drain and rinse under cold water.
Cut spears to the height of the pickle jar.
Place in juice.
Cover with lid.
Refrigerate at least 1 day.
Place several slices of onion in the bottom of two 1-quart jars.
Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
Place the pepper strips in between asparagus.
Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
Pour into the jars, leaving 1/2-inch head space.
Seal the jars according to the manufacturer's directions; process for 20 minutes in boiling water bath.
Blanch asparagus for 2 minutes.
Cool and put into hot pint jars.
Add 1 teaspoon dill, 1/8 teaspoon black pepper (you can add a little red if desired) and 1/2 clove garlic to each jar.
Heat the water, vinegar, sugar and salt; cover with asparagus.
Seal and process for 10 minutes.
ff the ends of the asparagus and blanch for 1 to
br>Wash any sand from asparagus and cut to fit jars
*Takes 1 pound of asparagus for 1 quart.