Why the Pickled Asparagus Is Great For Burning Fat
When it comes to finding tasty ways to support my weight loss goals, pickled asparagus stands out as a flavorful option.
This crunchy snack is low in calories and rich in fiber, which keeps me feeling full longer. The vinegar used in pickling can also help boost my metabolism, making it easier to burn fat.
Plus, the addition of garlic and spices adds a kick that satisfies my cravings without loading up on extra calories.
I love how versatile it is; I can enjoy it straight from the jar or toss it into salads for an extra zesty touch.
Ingredients of Pickled Asparagus
When it comes to making Spicy Garlic Pickled Asparagus, the ingredients are pretty straightforward, yet they pack a punch of flavor. You’ll find everything you need right in your kitchen or at the local grocery store. Trust me, once you gather these ingredients, you’ll be well on your way to creating a deliciously tangy snack that’s perfect for munching on or adding to your favorite dishes.
And let’s be honest, who doesn’t want a jar of zesty asparagus waiting for them in the pantry?
Here’s what you’ll need to whip up this tasty pickled delight:
- 1 1/2 quarts water
- 1 quart white vinegar
- 5 tablespoons canning salt (make sure it’s non-iodized)
- 2 tablespoons pickling spices
- 7 lbs fresh asparagus
- 4 garlic cloves (1 per quart jar)
- 4 hot chili peppers (1 per quart jar)
Now, before you head to the kitchen, there are a couple of things to keep in mind about these ingredients. First off, freshness is key when it comes to asparagus; the fresher, the better. You want those vibrant greens for the best crunch and taste.
Also, don’t skimp on the garlic and chili peppers. They’re not just for flavor; they add that spicy kick that makes this recipe stand out. And if you’re a bit sensitive to heat, you can always adjust the number of peppers to suit your taste.
How to Make Pickled Asparagus
Alright, let’s explore the delightful process of making Spicy Garlic Pickled Asparagus. First things first, you’ll want to gather your ingredients and get everything prepped. Start by pouring 1 1/2 quarts of water, 1 quart of white vinegar, and 5 tablespoons of non-iodized canning salt into a large pot. Bring that mixture to a boil for about 15 minutes.
Now, if you’re like me and prone to getting distracted by the latest episode of your favorite show, set a timer. Trust me, the last thing you want is to burn that vinegar mixture and have the whole house smelling like a pickle factory gone rogue.
While your brine is bubbling away, grab your 7 lbs of fresh asparagus. It’s time to give those green spears a little TLC. Snap off the tough ends of the asparagus and blanch them in boiling water for about 1 to 1-1/2 minutes. You want that lovely bright green color without turning them into mush.
Once they’re blanched, quickly plunge them into a bowl of ice water. This step is essential—it’s like giving your asparagus a revitalizing spa day, stopping the cooking process and keeping them crisp.
Now, let’s get to the fun part: jarring! Take four quart jars and place 1 garlic clove and 1 hot chili pepper in each jar. Then, pack the asparagus upright in the jars, making sure they fit snugly.
Pour that steaming hot vinegar brine into the jars, ensuring that the asparagus is fully submerged. Wipe the rims of the jars clean—this is where you want to avoid any mess that could ruin your seals.
After that, place the lids on and screw on the bands until they’re fingertip-tight. Now, it’s time for a little hot water bath action. Process those jars in a boiling water bath for ten minutes. It’s like giving your pickles a cozy, warm bath.
Afterward, let them cool down, and then store them in your pantry for 2-1/2 to 3 months before you sample. Just imagine the anticipation of opening a jar and tasting that spicy, tangy goodness. Happy pickling!
Pickled Asparagus Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy pickled asparagus while sticking to a low-carb diet, there are plenty of substitutions and variations you can try.
Instead of traditional sugar, use a low-carb sweetener like erythritol or stevia to maintain that tangy-sweet flavor without the carbs.
You can also mix in different spices, like dill or mustard seeds, for a unique twist. If you want extra heat, try adding jalapeños or red pepper flakes.
Finally, consider experimenting with different vinegars, like apple cider or rice vinegar, for a new taste while keeping it low-carb.
Enjoy your pickled asparagus guilt-free!
What to Serve with Pickled Asparagus
While pickled asparagus is delicious on its own, it pairs wonderfully with a variety of dishes that enhance its tangy flavor.
I love serving it alongside grilled meats like chicken or steak, as the acidity cuts through the richness.
It also adds a vibrant crunch to charcuterie boards, complementing cheeses and cured meats beautifully.
For a lighter option, toss it into salads or serve it as a zesty garnish on sandwiches.
Don’t forget to include it in brunch spreads; it’s fantastic with eggs or on avocado toast.
Trust me, these pairings will elevate your meal experience!
Additional Tips To Decrease Calories
To enjoy pickled asparagus without the extra calories, I often tweak the recipe slightly.
First, I reduce the amount of salt, opting for just a couple of tablespoons instead of five. This not only cuts calories but also enhances the asparagus’s natural flavors.
I also skip any added sugar, relying on the garlic and chili peppers for that spicy kick.
Instead of using all the pickling spices, I choose just a few key spices that pack a punch.
Finally, I use less vinegar, which helps lower the acidity and calories, but still keeps the pickled taste I love.