pickled asparagus wrapped in ham
Step 1: Place peppercorns, garlic cloves and fresh dill sprigs in the bottom of a sterilized, 1 quart or 1 liter canning jar. Step 2: Trim asparagus bottoms and place bottom-side up in jar. Step 3: In a medium sauce pan bring vinegar, water, kosher salt and sugar to boil. Step 4: Carefully pour hot brine over asparagus spears in jar.
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Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry. Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed.
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Instructions. Wash jars in hot water soapy water. Wide mouth jars work best. Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar. Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.
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Make the pickling liquid. Bring the water, vinegar, salt, and peppercorns to a boil over medium heat, in a saucepan. Boil for 1 minute. Gently remove from the heat and pour over asparagus spears until the jar is full but 1/4 inch of space. Set the jar lid on the top but don't seal or tighten.
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Take jars out of the oven one at a time and add one half of garlic followed by the pepper and dill (if using). Quickly but purposefully arrange the asparagus in the pint jar until the are so tightly packed you can't add any more. Add the pickling spice (if using). Top with hot brine, leaving 1 cm head space.
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Make the pickling brine. Bring the vinegar, sugar, and salt to a boil, then whisk vigorously until the sugar and salt dissolve. Immediately pour over the asparagus, being sure to cover it completely. Cool. Let the jar cool on the counter, then add the lid and refrigerate. Wait at least 24 hours before diving in.
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In a small saucepan over high heat, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the pickling brine over the asparagus, leaving about ½ inch headspace at the top. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with additional pickling brine if needed.
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3. Ham and Asparagus Roll-ups. You can make these easy roll-ups with only four ingredients: ham, cream cheese, asparagus, and black pepper. They're a low-carb alternative to hot ham and cheese sandwiches, and they're incredible! And because they're so healthy, you can pile your plate with them guilt-free. 4.
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Put your lids in a small pan with enough water to cover them. Bring to a slow simmer and keep hot until you fill the jars with asparagus. Fill a medium size stock pot or large pot about half full with water. Bring to boiling. blanch the asparagus: While water is heating up, trim the asparagus to 6" lengths.
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In a large saucepan add in the vinegar, water, and salt and bring to a boil. Stir to dissolve the salt. In each jar add in the dill heads, garlic, peppercorns, mustard seed, coriander seed, dill seed and red pepper flakes. Pack in asparagus as tightly as possible. Pour in hot brine and leave 1/2" headspace.
pickled asparagus wrapped in ham
Wash and trim the asparagus to fit into a sterilized 16-ounce mason jar. To sterilize the jar, place in boiling water, along with the lid, for a few minutes. Arrange the asparagus in the jar pointing upwards. Bring all of the remaining ingredients to a simmer in a small pot over medium heat. Pour over the asparagus, and screw the lid on.
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Remove jars from the canning pot and drain. Place one tablespoon of pickling spice and one garlic clove in the bottom of each jar. Divide asparagus evenly between the two jars. Pour pickling liquid over the asparagus. Tap jars gently to remove any air bubbles. Wipe rims, apply lids and rings and process in a boiling water bath for 15 minutes.
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In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain. Step 3. Combine remaining ingredients in a saucepan with 2¼ cups vinegar and bring to a boil.
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Instructions. Arrange trimmed asparagus in a mason jar (you may need to divide between two jars). Add garlic and pickling spice, dividing between jars if needed. Combine vinegar, water, sugar and salt in a medium saucepan. Heat over medium, stirring occasionally until the sugar and salt dissolve.
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Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle in the peppercorns. Let cool to room temperature, then cover and chill overnight.
