Learn How To Pickle
"Pickle Anything!"

Pickled chipotle asparagus

Free Pickle Recipe - Pickled chipotle asparagus

Origination Unknown

PICKLED CHIPOTLE ASPARAGUS

5 Quarts and 1 Quart ends
3 1/2 cups distilled white vinegar
1 1/4 cups white wine vinegar
5 tablespoons pickling salt
2 � tablespoons pickling spices
8 lbs asparagus
2 lbs baby carrots
12 garlic cloves, peeled
6 dried chipotle chili


1. In a 3 to 4 quart pan over high heat, bring 7 1/4 cups water,
distilled vinegar, wine vinegar, salt, and pickling spice to a boil.
Reduce heat, cover and simmer, stir occasionally, for 15 minutes.


2. Put water in boiling water canner. It should be 2/3 full if using
pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan
and bring water to a boil over high heat. Temperature should be
180-185 degrees.


3. Nest lids in bands, place in a quart pan, cover with water. Set over
high heat and bring water to 180 degrees (do NOT boil) Remove from heat
and cover pan.

4. Rinse all vegetables well. Snap off and discard tough ends of
asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to
a boil. Ad half the asparagus and cook until tender-crisp to bite, about
2 minutes. With a slotted spoon transfer to a large bowl of ice water.
Repeat to cook remaining asparagus and transfer to ice water. Add half
the carrots to pan and cook until tender-crisp to bite, about 3 minutes;
transfer to ice water. Repeat with remain carrots. Drain vegetables.
Trim Asparagus to 6 inch spears reserving ends.

5. Place 2 cloves garlic and 1 chili in each jar. Into five jars,
equally pack asparagus spears and about 3/4 of carrots vertically
without forcing. Pack asparagus trimmings and remaining carrots into
remaining jar.

6. Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch
head space. Wipe jar rims and outer threads with a clean, damp cloth.

7. With tongs lift bands and seals from hot water. Center on Jars and
using a hot pad, screw bands on firmly, but don't force.

8. Place jars on rack in canner and lower into water. The water should
cover jars by at least 1 inch. Cover canner, return water to a boil 180
- 185 degrees and process for 20 minutes.

9. Remove from canner with tongs, onto counter with towel, tighten
bands. Let jars cool completely at room temperature. Remove bands, Wipe
jars and lids with clean damp cloth, label jars, store in a cool, dark
place for up to 2 years.

10. Once opened chill, will last opened in refrigerator for up to 2
months.

11. Yields 5 quarts spears and 1 quart nuggets of asparagus ends.

12. HINT: Do Not put fingers or dirty utensils into pickles -- always
use clean utensil, and pickles will not mold or cloud.