Sweet Delights and Savories forum: Spicy Pickled Asparagus
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| 5 pint jars, washed and sterilized 10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4-inch spears 2 cups white vinegar 2-1/2 cups water 2 teaspoons mustard seed 1 teaspoon sugar 1 Tablespoon pickling spice, placed in a gauze bag 2 Tablespoons canning (pickling) salt . Per Jar: Dash cayenne pepper 1/2 teaspoon dill weed or dill seed 1/2 clove garlic 1/2 jalapeno pepper, optional 1 onion slice Preparation: Place asparagus spears in boiling water, and blanch for two minutes; drain and cool. Place dill, garlic, cayenne pepper, onion slice and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) into each jar. Combine vinegar, water, mustard seed, sugar, canning salt, and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag of spices and discard. Pour brine over asparagus, and seal jars. Place jars into canner of boiling water for 10 minutes. Cool. |
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| Jaye, what's your secret to crunchy pickles? I made 20 pints of dills last summer and not one jar is crunchy! I used Mrs. Wages Dill mix on half of them, and a recipe for Dills on the other half, no difference. Followed the recipes for the canning part to the letter.... I hate soft pickles, so far hubby has been eating them, but I'm not going to make them again unless they come out with a little snap.. I love asparagus and would like to try your recipe, but don't want soggy spears.... |
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| I found that recipe online, but the addition of a little sugar was my idea. The asparagus will not be crunchy as you know how thin some of them will be.. and after blanching, just leave them limp. Hate to tell you this, but I've never have made pickles that are as crisp as those Vlasic's! There used to be packs of "Pickle Crisp" that you can find at WM. Wonder if that will work. I found this Kathy. http://www.pickyourown.org/makingcrisppickles.htm |
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| Thanks Jaye! After reading that, I think part of the problem was the cucumbers.. A friend of hubby's sent a ton home with him, and I didn't get to them right away, but did wash them and get them in the fridge that evening. Maybe they were just too old by the time I got to them that weekend. I'll look for the pickle crisp. I know Gma used to make Bread & Butter pickles and they had some crunch to them, but her recipes took 7 days of brining, rinsing, etc.... There has to be a way to keep them with at least a little crunch..! |
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| That's my kind of pickles!! Bread and butter!! Think I'll ask the church ladies whether they have a sure fire method to crunchy pickles. |
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| that would be nice.... seems like church ladies always have something up their sleeves...LOL |
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| they no longer sell picklecrisp. they say its bad for you |
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| Ahh.. it might have alum in there. |
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| Kizmo, give me your address, i will send you some. |
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| is alum bad for you? I have some really really old alum in my spice cupboard. |
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| I used to make a cinnamon pickle called Stickles. Sometimes they came out soft, sometimes they came out crunchy. I didn't like them crunchy, and I can't tell you what I did differently. But the age of the cucs might have been the difference. I was using huge cucs from our garden, a way to use them up. for Stickles, you use the fat cucs, big cucs, think these were salad cucs and not pickling cucs. the big fattest ones are often the older ones. |
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I finally found my way back to this thread.... still get lost on this site! Kathy sent me some Pickle Crisp, so now I can try again. The last pickles were made from a batch that a friend gave me, and I think they weren't used fast enough. I'll try again with fresh cukes this year and have all this on hand. Thanks to Kathy! All have a good day!  |
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