Quick Pickled Asparagus Recipe (2024)

FAQs

Do you have to blanch asparagus before pickling? ›

While blanching the asparagus is not strictly necessary, it's worth the time investment to allow that tasty brine to fully permeate the stalks. Blanching should be brief to soften the flesh enough to allow the brine to fully penetrate the firm stalks without cooking the vegetable to mush.

Enjoy your asparagus, whether pickled, grilled, sauteed, seared or fried (yes, even fried) because it naturally is fat free, contains no cholesterol and is low in sodium and calories. Asparagus is a great source of folic acid, vitamin E and vitamin C.

The gray flecks are RUTIN, a plant based antioxidant, which is harmless. According to the University of Califorina Cooperative 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.

We're also not canning the pickles, which means that you'll need to store them in the fridge. They should keep for about 2 weeks, though if you're anything like me, you'll polish them off way faster than that. Here's how you'll make them: First, prep the asparagus.

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.

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

Asparagus contains glutathione, a well-known antioxidant that promotes detoxification. It is also a good source of fiber, folate, iron, and vitamins A, C, E, and K, as well as being beneficial to those with high blood pressure. Asparagus is also known to promote kidney and bladder function.

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.

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.

What happens if you don't blanch asparagus before freezing? ›

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.

To hot pack cover washed asparagus with boiling water and boil for 3 minutes. Place the hot asparagus spears into hot jars, cover with boiling water and remove the air bubbles. Salt if you wish. Cover with a two-piece lid and process in a pressure canner.

This will soften the vegetable and get it ready to soak up the vinegar-based solution. Consider blanching green beans, carrots, okra, Brussels sprouts, cauliflower, and beets in boiling water for a minute or two and then quickly transferring to a bowl of cold ice water to stop the cooking process.