I used asparagus, carrots and cauliflower(steamed the carrots and cauliflower for a few minutes). So easy and good and pretty in the jars. I can't wait to make more and give them away! I didn't have dill seed, so I used some celery seed and dill weed. I'm hooked. I'm eyeing a proper canning pot with insert and those special tongs---serious stuff. Thanks.http://eat.at/swap/forum1/112889_This_is_a_good_recipe_for_asparagus_and_especially_those_pesky_butts
DawnMO: I made a double batch of the pickled asparagus/mixed veggies and YUM!
- Thread starter angak
- Start date
dawn_mo
Well-known member
I am so glad you liked it Ang! It is a favorite around here.
When you get ready to start canning, let me know. I have tried and true great recipes for relishes, pickles, chutneys, bbq sauces, etc.
I made my mom's dill pickles last summer and we have been loving them. They turned out great, but I didn't water bath them, I just sterilized the jars and packed them, then stored them down in the basement. If any didn't seal, I put those in the fridge and we used them up first.
I have never pickled different vegetables together with this recipe before, but it sounds like a good idea to me.
If you want to do the asparagus alone, here is a tip; put the asparagus in the jars without cutting them (while the are still bundled), when you have as many in there as you can fit, grasp the stems and pull them out slightly and use a knife to cut off all the ends. This way you have very uniformly sized spears.
When you get ready to start canning, let me know. I have tried and true great recipes for relishes, pickles, chutneys, bbq sauces, etc.
I made my mom's dill pickles last summer and we have been loving them. They turned out great, but I didn't water bath them, I just sterilized the jars and packed them, then stored them down in the basement. If any didn't seal, I put those in the fridge and we used them up first.
I have never pickled different vegetables together with this recipe before, but it sounds like a good idea to me.
If you want to do the asparagus alone, here is a tip; put the asparagus in the jars without cutting them (while the are still bundled), when you have as many in there as you can fit, grasp the stems and pull them out slightly and use a knife to cut off all the ends. This way you have very uniformly sized spears.
great hint about fitting the spears in the jar! you must try the mixed veggies. so very colorful .
asparagus is 1.98 a lb this week, which is awesome for us up here. I'm pickling some more this weekend! steaming the carrot coins and the cauliflower slightly made them a really nice texture. firm, but not too crunchy. I stuck in a couple of green onions---got mushy. did it for looks. maybe some small onions would be fun. If only the dill wasn't so expensive right now. just those little packets with the herbs, but it looks so pretty in the jars.
asparagus is 1.98 a lb this week, which is awesome for us up here. I'm pickling some more this weekend! steaming the carrot coins and the cauliflower slightly made them a really nice texture. firm, but not too crunchy. I stuck in a couple of green onions---got mushy. did it for looks. maybe some small onions would be fun. If only the dill wasn't so expensive right now. just those little packets with the herbs, but it looks so pretty in the jars.
dawn_mo
Well-known member
Here is the large batch recipe. REC: Pickled Asparagus-12 pints
You can also do mixed vegetables not just asparagus at one time. I am doing asparagus and baby carrots right now, separately in jars, but at the same time.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS (large batch-12 pints)
Recipe By
enny Evans
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
12 pounds fresh asparagus
2 tablespoons dill seed
2 tablespoons mustard seed
3/4 bunch fresh dill, -- if desired
1 tablespoon red pepper flakes, and/or
12 chili peppers -- dried
24 cloves garlic
BRINE:
2 quarts white vinegar
2 quarts water
1/2 cup sugar
4 tablespoons plain salt or canning salt
Place asparagus into pint jars. Into each jar place: 1/2 t dill seed, 1/2 t mustard seed, 1/4 t red pepper flakes, 2 garlic cloves, and/or 1 dried chile pepper. Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts.
Makes 12 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
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You can also do mixed vegetables not just asparagus at one time. I am doing asparagus and baby carrots right now, separately in jars, but at the same time.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS (large batch-12 pints)
Recipe By
enny EvansServing Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
12 pounds fresh asparagus
2 tablespoons dill seed
2 tablespoons mustard seed
3/4 bunch fresh dill, -- if desired
1 tablespoon red pepper flakes, and/or
12 chili peppers -- dried
24 cloves garlic
BRINE:
2 quarts white vinegar
2 quarts water
1/2 cup sugar
4 tablespoons plain salt or canning salt
Place asparagus into pint jars. Into each jar place: 1/2 t dill seed, 1/2 t mustard seed, 1/4 t red pepper flakes, 2 garlic cloves, and/or 1 dried chile pepper. Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts.
Makes 12 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
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