Quick Pickled Asparagus Recipe (2024)

FAQs

Do you have to blanch asparagus before pickling? ›

Pickling asparagus is a fairly straightforward process, but unlike cucumber pickles, includes the extra step of blanching the stalks before canning. While blanching the asparagus is not strictly necessary, it's worth the time investment to allow that tasty brine to fully permeate the stalks.

Note that there is no safe way to can asparagus using a water-bath canner. If you don't want to use a pressure canner, you need to pickle it or freeze it.

Is pickled asparagus good for you? Yes—in moderation. The pickling process will destroy all of the vitamin B6 in asparagus, but it will retain some of its nutritional value.

Before cooking canned asparagus, it's essential to drain and rinse it thoroughly. This step removes any excess liquid or brine, resulting in a better taste and texture. Simply open the can, pour the contents into a colander, and rinse the asparagus under cold water.

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.

One easy way to cook asparagus is to blanch it. Not only is it quick, but blanching also helps retain the vegetable's vibrant green color. Plus, blanched asparagus results in a crisp-tender texture, perfect for recipes like Asparagus Salad with Eggs & Jambon de Bayonne and Tarragon Scallops on Asparagus Spears.

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.

These little specks are called rutin. According to the University of California 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.

Boil 2 or 3 minutes. Pack hot asparagus into hot jars, fill jars with boiling hot cooking liquid or water leaving 1-inch headspace. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Remove air bubbles; adjust headspace if needed.

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.

What is the white stuff on pickled 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.

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

Yellow crystals in asparagus called rutin When heated, crystals dissolve into canning liquid; when cooled, crystals precipitate out. None—generally crystals dissolve with heating. Food is safe to eat.

Sauteed quickly in a little butter or oil over medium heat, the asparagus becomes nicely crisp. Alternatively, try the grill or a stovetop grill for cooking canned asparagus with appetizing char marks; it only takes a couple of minutes on each side.

However, if given the choice to eat no asparagus or canned asparagus, eating the canned version is still worthwhile. It will have a softer texture than fresh or frozen options. It's still a great source of vitamins, minerals, and fiber too!

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.

Some vegetables, like crunchy carrots and okra, should be boiled a little before pickling. Others, like delicate zucchini and cucumber, don't need to be cooked ahead of time. You should also consider what kind of dish you'll be serving the pickles with.