Pickled Asparagus Recipe (2024)

FAQs

Do you have to blanch asparagus before pickling? ›

While blanching the asparagus is not strictly necessary, it's worth the time investment to allow that tasty brine to fully permeate the stalks. Blanching should be brief to soften the flesh enough to allow the brine to fully penetrate the firm stalks without cooking the vegetable to mush.

Refrigerate up to 4 weeks.

We've heard great testimonials from some of our regular customers who tried our pickled asparagus and were amazed at how much it helped their digestion. They were able to say goodbye to bloating and constipation, and some even experienced a bowel cleanse that left them feeling lighter, cleaner, and more energized.

But after preserving your prized asparagus, have you noticed some little yellow/white spots form on the surface? Is it safe to eat? The answer is yes, it is safe to eat. These little specks are called rutin.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.

The gray flecks are RUTIN, a plant based antioxidant, which is harmless. According to the University of Califorina Cooperative Extension, when asparagus is heated with vinegar, the bioflavonoid rutin is drawn out of the asparagus. It becomes insoluble and crystallizes, leaving the spots on the surface of the asparagus.

These flakes are called rutin and occur naturally in canned asparagus. The spears also may be wrinkled. The acidic brine sometimes pulls liquid out of the asparagus spears. It will probably plump up after setting for about two weeks.

These flakes are called rutin and occur naturally in canned asparagus. The asparagus is perfectly safe to eat as long as it was prepared and processed correctly.

Is Pickled Asparagus Good for You? Pickled asparagus is full of fiber and probiotics, which makes it great for digestion. Asparagus, in general, is a great, healthy, and delicious vegetable source of Vitamin B6, calcium, zinc, and magnesium.

The dietary fiber in asparagus helps your stomach and intestines continue to work normally. Dietary fiber fuels good bacteria, which help your body digest food and absorb important nutrients. Eating enough fiber also helps prevent problems like hemorrhoids, irritable bowel syndrome, or other painful digestive problems.

What happens to your body when you eat asparagus everyday? ›

Heart health:

Asparagus has more than one gram of soluble fiber per cup, which lowers the risk of heart disease, and the amino acid asparagine helps the body flush out excess salt. Asparagus has excellent anti-inflammatory effects and high levels of antioxidants, both of which may help reduce the risk of heart disease.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

What did we find? Spears that were snapped lost an average of half their weight, while trimming and peeling resulted in a loss of less than 30 percent. The thicker the spear, the more pronounced the difference when snapped. SNAPPED: Snapping the natural breaking point means losing half the weight of almost every spear.

But whether you prefer your asparagus on the thick or thin side, it's essential to trim the pale ends of each stalk before cooking because they tend to be woody and tough. Learning how to trim asparagus properly will help ensure every asparagus dish is enjoyable for everyone at the table.

There are two types of pickled asparagus: canned and quick. Canned asparagus spears do not have to be stored in the refrigerator until they are opened. They are processed with high heat and are shelf stable. Quick pickled asparagus such as this recipe do have to be refrigerated.

If you're using green vegetables — to make, for example, green bean pickles or zucchini pickles — you can blanch vegetables first in boiling water for two to three minutes and then shock them in an ice bath to preserve their color, but this step is purely optional.

Blanching seasons the spears and also gives them a kick-start in the cooking process. "Whenever you grill, sear, or roast, you're using a really high temperature. Without blanching, you'd char the outside but the inside would still be raw." To blanch, bring a pot of water to a rolling boil and salt the hell out of it.

But you can't just freeze fresh asparagus spears. You'll need to blanch them first. Blanching asparagus preserves the color and nutrition, and it keeps the texture and taste as close to fresh as possible. If you freeze raw asparagus, you can expect a mushy, mealy mess when it's used.

To hot pack cover washed asparagus with boiling water and boil for 3 minutes. Place the hot asparagus spears into hot jars, cover with boiling water and remove the air bubbles. Salt if you wish. Cover with a two-piece lid and process in a pressure canner.