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Pickled Asparagus

Pickled-Asparagus-Canning-Relish
Mark Boughton
http://pgoarelish2.files.wordpress.com/2008/05/pickled-asparagus-canning-relish.jpg?w=107
  • Yield: servings

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.

Ingredients

1pound asparagus
1 Juice from (24-ounce) jar dill pickles

Instructions

  1. Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.

Recipe by Liz Shenk

Nutritional Info *per serving

  • Calories 10
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 1g
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