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.

Is Pickled Asparagus Good for You? Pickled asparagus is full of fiber and probiotics, which makes it great for digestion. Asparagus, in general, is a great, healthy, and delicious vegetable source of Vitamin B6, calcium, zinc, and magnesium.

What are the gray flecks on the asparagus? 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.

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 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.

Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.

Asparagus is a good source of dietary fiber, which plays an important role in digestion. Insoluble dietary fiber acts as a prebiotic, feeding important gut bacteria, while soluble dietary fiber helps wash “bad” cholesterol out of your system. Asparagus is also a good source of: Vitamin A.

Not to worry; those white/gray flecks are perfectly safe to eat. The flecks are actually a protein buildup called Rutin, a natural flavonoid in asparagus that sometimes reacts harmlessly with the vinegar.

Are pickled asparagus good for your gut? ›

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.

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.

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.

Refrigerate up to 4 weeks.

For Longer Storage

Stand them upright in a 2-cup glass measuring cup, wide-mouth mason jar, or a bowl with water covering the tips. (Don't pack them too tightly together; use two jars or cups if the asparagus is fat or your bunch is large.) Cover the spears with a plastic bag. Place in the refrigerator.

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.