PICKLED ASPARAGUS RECIPE | ALLRECIPES
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
Provided by Behr
Categories Pickles
Yield 2 pints
Number Of Ingredients 11
Steps:
- Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.n
- Sterilize two pint size wide mouth jars in simmering water for 5 minutes.n
- In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.n
- 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 jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.n
- Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.n
Nutrition Facts : Calories 41.4 calories, CarbohydrateContent 10.1 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.3 g, SodiumContent 2156.6 mg, SugarContent 9.3 g
DAIRY-FREE CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT
This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe! —Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.
Nutrition Facts : Calories 139 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 623mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable
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PICKLED ASPARAGUS RECIPE | ALLRECIPES
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
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- Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.n
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