Pickled Asparagus Recipe

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Pickled Asparagus
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  1. Bring the water, vinegar, and salt to a boil for 15 minutes.
  2. Remove all the cloves from the pickling spice (or as much as you can).
  3. Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
  4. Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
  5. Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
  6. Wipe rims, place lids and screw on bands fingertip-tight.
  7. Process in a boiling water bath for ten minutes.
  8. Store in pantry for 2-1/2 to 3 months before use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.26 Kcal (633 kJ)
Calories from fat 0.61 Kcal
% Daily Value*
Total Fat 0.07g 0%
Sodium 1497.66mg 62%
Potassium 1179.72mg 25%
Total Carbs 24.97g 8%
Sugars 12.1g 48%
Dietary Fiber 11.38g 46%
Protein 11.35g 23%
Vitamin C 75.8mg 126%
Iron 11.2mg 62%
Calcium 173mg 17%
Amount Per 100 g
Calories 15.75 Kcal (66 kJ)
Calories from fat 0.06 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 155.98mg 62%
Potassium 122.87mg 25%
Total Carbs 2.6g 8%
Sugars 1.26g 48%
Dietary Fiber 1.19g 46%
Protein 1.18g 23%
Vitamin C 7.9mg 126%
Iron 1.2mg 62%
Calcium 18mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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