Pickled Asparagus with an Onion. Like pickled onions, pickled asparagus is an acquired taste, but it's a retro recipe that deserves a comeback—particularly if served up in a Bloody Mary. If you're new to pickling and preserving, start with our guide to canning. Simply cut a baguette into slices and sprinkle with grated extra-sharp cheddar cheese. Pickled Asparagus with an Onion

You can cook Pickled Asparagus with an Onion using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pickled Asparagus with an Onion
  1. It’s of Vegetables to be pickled.
  2. It’s of asparagus whole.
  3. You need of medium onion.
  4. You need of Spices.
  5. You need of minced garlic.
  6. You need of juniper berries.
  7. It’s of pickling spices.
  8. You need of honey.
  9. You need of Solution part.
  10. Prepare of apple cider vinegar raw/organic.
  11. Prepare of white distilled vinegar.
  12. It’s of canning salt.
  13. Prepare of Solution part.
  14. Prepare of water.
  15. Prepare of canning salt.

The pickled asparagus recipe will tell you exactly what you need, but if you want spicy pickled asparagus you can do. Simple pickling spices like mustard seed, onion and garlic help bring out the fresh flavor of the pickled asparagus without overwhelming it. Pickled Asparagus is easy to make, keeps for many months, and tastes absolutely FABULOUS! Asparagus is something I look forward to every year.

Pickled Asparagus with an Onion step by step

  1. Heat the vinegars to a boil dissolve the salt..

  2. Cut the woody end off the asparagus bottoms and discard. Trim the asparagus to fit the height of the sterilized jar. Get the pickling spices. Stuff the jar with the asparagus, spices, and sliced onion..

  3. Add the honey first then the boiling vinegar solution..

  4. Boil the water and salt then top off the jar. Put the lid on careful this will be hot. Shake a wee bit to mix. Set on a paper towel. The jar and lid is very hot. If you set it on something cold it could shatter the jar causing you cuts and burns, please be careful..

  5. Let this cool and check lid to see if it sealed. The top center of lid should be sucked in. If not put into a refrigerator for a week or two. If it has let sit on shelf to pickle for about two-6 weeks. I hope you enjoy!!!!.

Steamed and served with a Hollandaise sauce, sauteed with butter, added to stir-fries, made into a creamy soup, roasted or grilled and added to a Mediterranean salad…I love asparagus every which way. Remove and rinse in cold water. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Gently remove and set on the counter to seal. Set aside the trimmed pieces for another use.