Billets for the winter: pickled asparagus (recipe)

At one time, asparagus was considered in our country an exotic culture. Although in Europe it has long been called the "queen of vegetables". This delicacy becomes more and more popular over the years. Over time, people have learned not only to grow, but also to cook from this unique product very interesting and tasty dishes. Especially like many pickled asparagus. The recipe for its preparation depends on the main ingredients used in the process. As an example, you can consider several interesting options.

Acute appetizer

To diversify the daily diet, the hostess usually seeks to bring something unusual to the table. This dish can be pickled asparagus. The recipe provides for the presence of the following ingredients: a glass of apple vinegar, 1 tablespoon of sugar, salt and dill seeds, 2 cloves of garlic, 10 peas of black pepper and one and a half tablespoons of vegetable oil will be needed for 0.5 kg of asparagus.

The process takes place in several stages:

1. First, the stems of the plant need to be cleaned. To do this, you can use a knife for vegetables. In mature shoots, the lower part of the stem becomes harsh. Therefore, 2-3 centimeters can be cut off.
2. Young asparagus to pass the boiling water, putting it in a colander, and then dry it. Mature stems should be held in boiling water for a couple of minutes. Then they need to be dipped in cold water, and then dried.
3. Prepared sprouts are folded into sterilized glass jars so that the "spears" are at the top.
4. In the saucepan, preheat (do not boil) the vinegar. And then dissolve salt and sugar in it.
5. Add garlic, oil, dill and pepper cut into thin plates.
6. Prepared marinade pour into jars. Close them tightly with lids and put in the refrigerator.

After 6 hours the product can be safely served to the table as an original snack.

Excellent addition

Delicate green stems can be a perfect addition to meat dishes. To do this, they just need to prepare a little. It will be a wonderful marinated asparagus, the recipe of which begins with the selection of the necessary components. So, you need: 1 bunch of asparagus, a teaspoon of sugar, 1 tablespoon of vinegar and soy sauce, 2 tablespoons of sesame oil.

In this case, you must do the following:

• Washed asparagus stems for 4 minutes in boiling water.
• For cooling, put them on ice.
• Dry the products with a paper towel and lay them on a plate.
• From the remaining ingredients according to the recipe, prepare the marinade and let it brew for about 1 hour.
• Pour the fragrant composition of asparagus, cover it and put it in a cold place for at least 2 hours.

You can even leave them all night. The next morning the product will be a wonderful snack option for a picnic. And in the refrigerator, it can stand for a long time. Fragrant filling is simultaneously a preservative that prevents the product from deteriorating.

Soft garnish

There is another option, when in just a few minutes you get a tender and juicy pickled asparagus. The recipe contains a minimum of ingredients: asparagus, a liter of boiled water, 30 grams of salt and sugar, as well as 10 grams of citric acid.

The way of preparation is extremely simple:

1. First of all, the stems must be washed, having cleared them of external contaminants. For this, it will be enough to have ordinary cold water.
2. After that they need to be cut into pieces in length of 10-12 centimeters.
3. Prepared foods blanch 5 minutes in boiling water. Give them cold water and put them in pre-sterilized jars.
4. Make a fill by dissolving sugar and salt in water and then adding citric acid.
5. Freshly filled banks.
6. Products are sterilized in a water bath. Depending on the volume of the container, this usually leaves 10 to 25 minutes.

After cooling, the product is completely ready for use. It can be served as an independent garnish, lightly seasoned with vegetable oil, or used to make other, more complex salads.

Billets for future use

Each plant product has a period when it is best to eat. In the rest of the time, people have to look for different options to keep it fit for a long time. One of the most popular ways to do this recently is pickling. It is based on the action of acid, which can suppress the vital activity of microorganisms, leading to damage to food. It is this property that is used when pickled asparagus is prepared. The recipe for winter allows you to prepare as much juicy green product as required.

The list of main ingredients in this case includes: 2 kilograms of fresh asparagus, a tablespoon of salt, 3 cups of water, 3 cloves of garlic, 2 cups of 5 percent vinegar and a teaspoon of spices used for pickling.

For preparation of such preservation it is necessary:

• Cut the stalks of asparagus and cut off their hard ends.
• Wash the food and fill them with clean jars for three-quarters of the volume.
• The remaining components are collected in one container and bring the mixture to a boil.
• Pour marinade into jars, leaving a little space on top.
• Cover the container with metal lids and sterilize in a water bath for 15 minutes.

After that, the banks must be rolled up and sent to storage in a cool place.

Product properties

Each housewife should be well versed in the products and understand what she puts on the table to her household. Here, for example, pickled asparagus. The benefits and harms of this product have a rather thin line between each other. Sometimes in pursuit of a positive result, you can get undesirable consequences.

To prevent this, it is necessary to clearly understand all the advantages of this popular plant:

1. Asparagus contains a huge amount of vitamins, minerals and fiber.
2. It has strong diuretic properties, which helps to remove harmful substances from the body in a timely manner.
3. It contains very few calories: 20 units per 100 grams of fresh product. This makes it useful for those who suffer from excessive weight.
4. Thanks to aspartic acid, it regulates metabolism, toxins and toxins.
5. Due to special elements called "coumarins", asparagus regulates the work of the heart, preventing increased blood coagulability and the formation of thrombi.
6. Saponins, which are very much in this plant, help with respiratory diseases. They dilute sputum and excrete mucus from the bronchi.
7. The product has an anti-inflammatory effect.

Despite this, asparagus also has its drawbacks:

• Saponin, which cleans the lungs, adversely affects the gastric mucosa. It can cause allergies, gastritis, ulcers and even diabetes mellitus.
• Asparagus is contraindicated in people suffering from cystitis and rheumatism.
• Some people have an individual intolerance to the product.

Knowing these subtleties, you can think in advance about your diet.

A good analogue

Just like the pickled asparagus, the string beans are also harvested for the winter . You can do this in many ways. One of the most popular is the following ratio of components: 500 grams of asparagus beans will need 50 grams of parsley and fresh dill, a half a gram of horseradish root, a tablespoon of sugar, 10 peas of black pepper, 2 tablespoons of salt, 3 dried cloves, 2 grams of ground cinnamon And 50 grams of table vinegar.

Everything is done simply:

1. Fresh beans can first be heated a little in a frying pan in vegetable oil.
2. From the water, sugar, vinegar and salt, prepare the marinade.
3. Beans are placed in sterilized glass jars.
4. Top with greens and sprinkled with spices.
5. Pour the products with marinade and cover with metal covers.
6. Banks sterilize 15 minutes, putting them in a water bath.
7. After that, the products must be well rolled up, turned upside down and covered with a blanket. Better if the cooling will go gradually.

The finished products can be stored in a cool place or refrigerator.

Home canning

For those who do not like marinated asparagus, green beans for winter with sunflower oil will be an excellent option for ready-made snacks for any hot dish.

You will need the following set of products: for four kilograms of fresh beans in pods take a half liter of water, 200 grams of sugar, half a liter of table vinegar, 150 grams of salt and chopped garlic, ½ kilogram of sweet pepper, 250 grams of vegetable oil, 4 bunches of parsley and bitter Pepper (optional).

When the products are ready, you can start work:

• First you need to prepare a marinade. To do this, add all products except garlic and greens to a pan and bring to a boil.
• Add the washed beans. The ingredients should be cooked together for 25 minutes.
• 5 minutes before the end of cooking, add chopped parsley and finely chopped garlic.
• The finished product is spread over sterilized jars, tightly closed with metal lids and turned upside down.

It is better if the products cool down slowly. To do this, they must be wrapped in a blanket.

Worthy replacement

If someone does not like marinated asparagus, the green beans will be an excellent substitute. From it, too, you can make an excellent harvest for the winter.

To do this, you need: for a half kilogram of beans - 3 cloves of garlic, onion, 100 grams of carrots, 2 tablespoons of sugar, 10 grams of salt, half a liter of water, 5 grams of green chili pepper, 3 peas of sweet pepper and a tablespoon of vinegar.

In this case, the order of actions will be as follows:

1. Cut the vegetables in any convenient way. They can be turned into small brusochki or long straw.
2. Beans should be washed, dried and, if necessary, removed hardened areas.
3. From salt, sugar and water, prepare a marinade.
4. Fold the products in clean glass jars. Separately top pour the vinegar.
5. Fill the space with the marinade.
6. Cover and sterilize for 15 minutes.

After that, the jars must be sealed and, covered with a blanket, left for a slow cooling. In the winter, such a ready-made salad will be a real find.