Pickled Chipotle Asparagus
Pickled Chipotle Asparagus might be just the side dish you are searching for. This gluten free, dairy free, and whole 30 recipe serves 12. One serving contains 129 calories, 8g of protein, and 1g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up asparagus, baby-cut carrots, salt, and a few other things to make it today.
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, stirring occasionally, for 15 minutes.
Follow steps 1 through 4 of Canning Instructions, using six quart-size jars.
Snap off and discard tough ends from asparagus.
In an 8- to 10-quart pan over high heat, bring 4 quarts water to a boil.
Add 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 to cook remaining carrots and transfer to ice water.
Drain vegetables. Trim asparagus to 6-inch spears, reserving ends.
Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of the carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace when you pour hot vinegar mixture over vegetables in each jar. Bring water in canner to 180-185 and process for 30 minutes.