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Recipe: Pickled asparagus

Recipe: Pickled asparagus

Got a surplus of fresh asparagus? Don''t panic. Pickle it. Pickled asparagus can be kept in the refrigerator for several weeks.

To ensure food safety, be sure to sterilize the jars and lids by simmering them in water for 5 minutes and then letting them cool to room temperature. Then fill with asparagus mixture.


Directions

Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in colander, wash well and drain. Trim onions. Combine all ingredients in air tight containers. Refrigerate up to 4 weeks.


Ingredients
  • 1 pound fresh asparagus, trimmed (about 3 cups)
  • 1/4 cup pearl onions
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1 sprig fresh dill
  • 1 cup water
  • 2 whole cloves
  • 3 cloves garlic, whole
  • 8 whole black peppercorns
  • 1/4 teaspoon red pepper flakes
  • 6 whole coriander seeds

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories24 
Carbohydrate4 g 
Cholesterol0 mg 
Fiber2 g 
Monounsaturatedfattrace 
Potassium 
Protein2 g 
Saturatedfattrace 
Servingsize1/2 cup 
Sodium5 mg 
TotalFattrace 

2013-04-02

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