The Best Pickled Asparagus Recipe - Shaye Elliott (2024)

FAQs

Should you 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.

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've heard great testimonials from some of our regular customers who tried our pickled asparagus and were amazed at how much it helped their digestion. They were able to say goodbye to bloating and constipation, and some even experienced a bowel cleanse that left them feeling lighter, cleaner, and more energized.

The flecks are actually a protein buildup called rutin, a natural flavonoid in asparagus that sometimes reacts harmlessly with the vinegar.

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.

You'll enjoy delicious pickled vegetables that last about 2 weeks. Canned asparagus will last much longer – at least 12 months. We don't have a proper pressure canner, so we use a bath of boiling water to can our jars. Boiling for exactly 15 minutes will get the job done.

Save that pickle juice. It's great to reuse in making pickled asparagus. No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice.

Asparagus stalks are famously tender at the tips and hard and woody at the ends, so nearly every recipe you'll find online starts with trimming those tough bases before cooking.

Expert Response. It's not unusual for asparagus to shrivel immediately after processing. They usually plump back up as they sit in the jars for a few weeks and absorb the brine. It seems they are more likely to shrivel if the asparagus wasn't fresh, or was a bit wilted from dry weather.

The dietary fiber in asparagus helps your stomach and intestines continue to work normally. Dietary fiber fuels good bacteria, which help your body digest food and absorb important nutrients. Eating enough fiber also helps prevent problems like hemorrhoids, irritable bowel syndrome, or other painful digestive problems.

Does asparagus clean your colon? ›

Asparagus is rich in fiber, but it may go one step further in promoting gut health. In a nonhuman clinical trial, eating cooked asparagus appeared to reduce colon inflammation in instances of colitis (inflammation of the colon). Researchers identified a flavonoid called rutin as contributing to this effect.

Heart health:

Asparagus has more than one gram of soluble fiber per cup, which lowers the risk of heart disease, and the amino acid asparagine helps the body flush out excess salt. Asparagus has excellent anti-inflammatory effects and high levels of antioxidants, both of which may help reduce the risk of heart disease.

The answer is yes, it is safe to eat. 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.

These flakes are called rutin and occur naturally in canned asparagus. The spears also may be wrinkled.

Expert Response

What you are probably seeing are rutin crystals. They often occur in canned asparagus and are harmless.

Some of your vegetables may change color from being pickled. Blanching them in boiled water for 2-3 minutes, and then placing them in an ice bath will help to preserve their color. The type of vinegar you choose will also impact color.

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.

Cut into even lengths to fit containers. Water blanch small spears for 2 minutes, medium spears 3 minutes, and large spears 4 minutes. Reduce blanching time for shorter pieces. Cool promptly in cold water or ice water, drain thoroughly and pat dry.

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.