Peas Asparagus Pickles Recipe QUICK EASY in REFRDIGERATOR (2024)

FAQs

Does pickled asparagus need to be refrigerated? ›

We're also not canning the pickles, which means that you'll need to store them in the fridge. They should keep for about 2 weeks, though if you're anything like me, you'll polish them off way faster than that. Here's how you'll make them: First, prep the asparagus.

Pickling asparagus is a fairly straightforward process, but unlike cucumber pickles, includes the extra step of blanching the stalks before canning. While blanching the asparagus is not strictly necessary, it's worth the time investment to allow that tasty brine to fully permeate the stalks.

Quick pickles are not shelf stable and must be stored in the refrigerator, where they will last for up to one month. The exception being onions and shallots which will last in the fridge for about two weeks.

Save that pickle juice. It's great to reuse in making pickled asparagus. No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice.

Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.

It's very important to salt your blanching water well. This will season the vegetables and (according to Harold McGee) keep them from leaching too many nutrients out into the water.

The gray flecks are RUTIN, a plant based antioxidant, which is harmless. According to the University of Califorina Cooperative Extension, when asparagus is heated with vinegar, the bioflavonoid rutin is drawn out of the asparagus. It becomes insoluble and crystallizes, leaving the spots on the surface of the asparagus.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

Why don't pickle jars say pickles? ›

Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.

It feels wasteful to pour it down the drain—especially knowing how much delicious flavor is packed in that juice—but trying to figure out if pickle brine is safe seems like a chore. So, can you reuse pickle brine? “Absolutely yes, you can reuse pickle brine,” says Phillip Bec of McClure's Pickles.

Process at 11 pounds pressure for 30 minutes for pints and 40 minutes for quarts. Note that there is no safe way to can asparagus using a water-bath canner. If you don't want to use a pressure canner, you need to pickle it or freeze it.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

Once you've cooked your asparagus, wrap it in foil and store it in the fridge for up to two days. You can also keep it in a tightly sealed food storage container. If you wait longer than 48 hours, Navas recommends reinventing your cooked asparagus into something else, like a soup.

You'll enjoy delicious pickled vegetables that last about 2 weeks. Canned asparagus will last much longer – at least 12 months.

Pack into sealable glass jars. Fill jar (leaving ¼ inch headspace between the vegetables and the top rim of the jar) with a brine made from equal parts water and vinegar, plus desired spices such as Simple Truth™ Fresh Dill. Secure lids, then chill for one to two days. Keep refrigerated, and consume within one month.