Quick Refrigerator Spicy Asparagus Spears - Recipes Blogs

Quick Refrigerator Spicy Asparagus Spears

I am not sure why but my family absolutely LOVES all things pickled. Whether it’s regular dill pickles, bread & butter pickles, or pickled veggies – we love them all! We had a camping trip coming up so I decided to make a quick batch of refrigerator spicy asparagus spears to take with us. My […]

I am not sure why but my family absolutely LOVES all things pickled. Whether it’s regular dill pickles, bread & butter pickles, or pickled veggies – we love them all! We had a camping trip coming up so I decided to make a quick batch of refrigerator spicy asparagus spears to take with us. My daughter seriously started asking if she could eat them after only a few hours. I made her hold out for the full two days and it was worth it, although, they ended up being so tasty that she ate nearly 1/2 a jar by herself in one sitting. UGH! She is the biggest pickle lover of the family and I have to keep her away from them or the rest of us won’t get any.

Wash two large size mason jars and lids in hot soapy water, rinse and dry well.
Cut the wooden ends off the asparagus spears, making sure they aren?t taller than the jar.
Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 ½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside. In the two clean mason jars, tightly pack the asparagus spears evenly into each jar. Pour the brine mixture over the asparagus spears. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 2 days before tasting.

Quick Refrigerator Spicy Asparagus Spears   Save Print Prep time 5 mins Cook time 5 mins Total time 10 mins   Author: Pam - For the Love of Cooking Recipe type: Pickled Veggies Serves: 2 large jars Ingredients 2 large mason jars with lids 2 bundles of asparagus, ends trimmed and measured to fit the jars 4 cloves garlic, cut into thirds 2 very large handfuls fresh dill 1 tbsp coriander seeds 1 tbsp whole peppercorns 1 tsp crushed red pepper flakes, to taste 1 tbsp sugar 3 tbsp kosher salt 2 cups white vinegar 2 cups water Instructions Wash two large size mason jars and lids in hot soapy water, rinse and dry well. Cut the wooden ends off the asparagus spears, making sure they aren?t taller than the jar. Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 ½ teaspoons) of coriander seeds, whole peppercorns, and ½ tsp crushed red pepper flakes into each jar. In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorousl...
URL: http://www.fortheloveofcooking.net/

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