Ever Pickle Asparagus

Pickled Asparagus

4/28/2019 First attempt.

I made approx 4 lbs in 5 pint jars.

Boil and desolve
4 cups water
4 cups apple cider vinegar (5% acidity)
1/2 cup canning salt
1/2 cup dark brown sugar

Add to pint jars
1 to 2 cloves garlic (smashed to remove the skin)
1/4 tsp dill seed
1/4 tsp coriander seed
1/4 tsp yellow mustard seed
1/4 tsp crushed peppers (10,000 btu)
1 to 2 Tbsp pickling spice

Boil water, vinegar, salt and sugar till well dissolved.
Cut spear to jar height short by a one inch
Put spices in pint jar and very tightly pack spears in sterilized jar.
(edit added the next line)
Pour hot liquid over contents to within 1/2″ of rim.
Apply sterilized flat and tightened ring.
Process in hot water bath for 12 min.
Remove jars and set to cool.

Never wanted to wreck asparagus by pickling, so no. I do have a couple pounds ready for the grill in half an hour….to go with the steaks.

There is nothing better than a red beer with some spicy pickled asparagus and jalepeno pepperjack veni stick
If only I didn’t have a tick phobia i would probably have a fridge full year round

I tend to save my dill pickle jars with juice bought at the grocery store and use it for the base of my pickling of eggs and other veggies. I like a snappy pickled asparagus.

I’ve done it for a few years. Nevwf to that extent. Basically use my pickle brine recipe. 1/2 cup pickling salt, 9 cups water, 2 cups vinegar plus a big more. Add onion, dill and 3-4 cloves garlic. Just stick in frig.

It don’t last long. I actually like it raw or pickled then cooked.

SuperDave1959 wrote:

I tend to save my dill pickle jars with juice bought at the grocery store and use it for the base of my pickling of eggs and other veggies. I like a snappy pickled asparagus.

I add 3-4 thia chili peppers to mine to get that effect.

I will do a cold pickled asparagus after I finish one of the jars to compare. I know these won’t be crisp I assume due the hot tub bath.Sure is a lot of room in the jar now. They really shrunk! I stuffed them in as tight as I could.

Tom Sawvell wrote:

Never wanted to wreck asparagus by pickling, so no. I do have a couple pounds ready for the grill in half an hour….to go with the steaks.

Strong disagree about wrecking asparagus by pickling it – pickled asparagus is one of my favorite things in the world.

I don’t put sugar in my brine and usually add either a or full jalapeno to the jar, they’re good when they’ve got some heat on them. Gonna have to go look for some in a couple weeks.

i’ve pickled winter onions there ok i just dont like how the green tips turn out. they get mushy.

i’ve also canned pearl onions, man are they good, but what a pain they are to clean!!!!!!!

Tom Sawvell wrote:

Never wanted to wreck asparagus by pickling, so no.

I end up with so much asparagus I can’t eat it all so pickling works well for me.

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I’m asking how long will a refrigerated “cold pickled” asparagus last?
Not because you ate it all in a short time.

In Bloody Marys???

Mark

Denny O wrote:

I’m asking how long will a refrigerated “cold pickled” asparagus last?
Not because you ate it all in a short time.

mine lasted into november if i remember correctly. but take into consideration, i like to let it set for a good month for it to meld if you wish with all the ingredients!!!!!

and they were still nice and firm!!!!!

Denny O wrote:

I’m asking how long will a refrigerated “cold pickled” asparagus last?
Not because you ate it all in a short time.

Vinegar solution? I’d say at least a month, 2+ months should be fine before the texture goes.

If you’re fermenting them, it’ll take 5-10 days for that to work and then you’ll have 2-4 weeks to eat them before the texture goes as well.

zooks wrote:

<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
I’m asking how long will a refrigerated “cold pickled” asparagus last?
Not because you ate it all in a short time.

Vinegar solution? I’d say at least a month, 2+ months should be fine before the texture goes.

If you’re fermenting them, it’ll take 5-10 days for that to work and then you’ll have 2-4 weeks to eat them before the texture goes as well.

not sure i agree with this. my aspargus was fine 4 months down the road. i use the same reciepr/brine when i pickle green beans and they last 9 months with no problem!!!!!!

Glenn, I’m not gonna say you’re wrong here. Pickles can be good a lot longer than I mentioned, I just listed out some of what I know to be reasonable food safety time frames. Cheers!

zooks wrote:

Glenn, I’m not gonna say you’re wrong here. Pickles can be good a lot longer than I mentioned, I just listed out some of what I know to be reasonable food safety time frames. Cheers!

Been doing asparagus green tomatoes green beans and cauliflower. People really love the green beans. I don’t use any sugar and do use pickling spices , garlic,fresh dill jalapeños peppers,onion, and a dash or two of hot sauce. Used as garnish for my nightly paralyzer.(4-5 oz gin on ice) Great with bloody also.

To all of you that have posted for a cold pickling,
Would you please post here of in a pm your recipe?
I’m just learning at an age that I should already have had an opinion.

Denny, my recipe for pickling is quiet simple.

8 cups water, 2 cups vinegar and 1/2 cup pickling salt. I like to add more vinegar.

Then aff things like dill, onion and garlic. If you want kick, add the peppers of your choice.

I just ate a jar last weekend. The pickled date was 2015. Tasted fine to me.

White vinegar or apple cider Vinegar?
Were both of yours cold pickled and kept in the fridge always?

Denny O wrote:

White vinegar or apple cider Vinegar?
Were both of yours cold pickled and kept in the fridge always?

plain white vinegar. And yes, I never heated the brine and stored in the frig.

have done eggs and gizzards….asparagus no but love it.

Geerdes wrote:

I just ate a jar last weekend. The pickled date was 2015. Tasted fine to me.

assume that yours were processed.

LenH wrote:

have done eggs and gizzards….asparagus no but love it.

Do you have any info to share for any of them LenH ?

glenn57 wrote:

Denny, my recipe for pickling is quiet simple.

8 cups water, 2 cups vinegar and 1/2 cup pickling salt. I like to add more vinegar.

Then aff things like dill, onion and garlic. If you want kick, add the peppers of your choice.

Did pickles like this last year. Actually opened the last pail this week. They are as fresh and crisp as the day I did them. Asparagus and green beans sound like they would be a hit as well!

Denny O wrote:

<div class=”d4p-bbt-quote-title”>Geerdes wrote:</div>
I just ate a jar last weekend. The pickled date was 2015. Tasted fine to me.

assume that yours were processed.

<div class=”d4p-bbt-quote-title”>LenH wrote:</div>
have done eggs and gizzards….asparagus no but love it.

Do you have any info to share for any of them LenH ?

X2 I do eggs but always had trouble getting the gizzards to the texture I wanted

Denny O wrote:

To all of you that have posted for a cold pickling,
Would you please post here of in a pm your recipe?

Denny, if you like the brine you put in your lead post, keep using that. Honestly, the only difference is after packing and and filling the jars, instead of processing in a water bath I just let them cool on the counter then stash in the fridge for a night or two before eating.

I personally like to doctor up my jars with additives (dill, tarragon, onion, garlic, chilis, horseradish, etc.) to change the flavor and leave the brine simple mostly to KISS. Mine’s pretty straight forward, lower on salt than most:

4 cups water
3 cups 5% vinegar (your choice of variety, I usually go straight white)
1/4 cup pickling salt
1 1/2 tbsp pickling spice (either store bought or homemade blend)

Tom Sawvell wrote:

Never wanted to wreck asparagus by pickling, so no. I do have a couple pounds ready for the grill in half an hour….to go with the steaks.

But have you ever had a bloody mary?? The more pickled veggies the better! Okra, onions, asparagus etc.

7 qts done up tonight.

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