HOW TO PICKLE ASPARAGUS RECIPES
EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
Total Time 20 minutes
Yield 1 large jar, approx. 800ml
Number Of Ingredients 6
Steps:
- Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Nutrition Facts : Calories 29 calories, FatContent 0.1 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.7 g protein, CarbohydrateContent 5 g carbohydrate, SugarContent 3.9 g sugar, SodiumContent 1.3 g salt, FiberContent 0.8 g fibre
DILL PICKLE SOUP RECIPE: HOW TO MAKE IT
This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.
Nutrition Facts : Calories 338 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "how to pickle asparagus recipes"
HAM & PICKLE WRAPS RECIPE: HOW TO MAKE IT
I decided to try this recipe on my card club, and it was a big success. They loved it. This ham pickle roll up recipe can be swapped around and changed in so many different ways and always turns out as an awesome appetizer or great-looking centerpiece over a hand of cards.
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Calories 137 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Calories 137 calories per serving
- In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.
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PICKLE-BRINED FRIED CHICKEN SANDWICH RECIPE - NYT COOKING
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
See details
CHILLED ASPARAGUS SALAD RECIPE | ALEX GUARNASCHELLI | FOOD ...
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category side-dish
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category side-dish
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
See details
EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 29 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 29 calories per serving
- Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
See details
DILL PICKLE SOUP RECIPE: HOW TO MAKE IT
This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon
From tasteofhome.com
Reviews 4.2
Total Time 20 minutes
Category Lunch
Calories 338 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 20 minutes
Category Lunch
Calories 338 calories per serving
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.
See details
HAM & PICKLE WRAPS RECIPE: HOW TO MAKE IT
I decided to try this recipe on my card club, and it was a big success. They loved it. This ham pickle roll up recipe can be swapped around and changed in so many different ways and always turns out as an awesome appetizer or great-looking centerpiece over a hand of cards.
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Calories 137 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Calories 137 calories per serving
- In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.
See details
PICKLE-BRINED FRIED CHICKEN SANDWICH RECIPE - NYT COOKING
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
See details
CHILLED ASPARAGUS SALAD RECIPE | ALEX GUARNASCHELLI | FOOD ...
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category side-dish
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category side-dish
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
See details
PICKLED ASPARAGUS RECIPE | ALLRECIPES
Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the …
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From deliaonline.com
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See details
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