Canned asparagus: beneficial properties, how to pickle

A healthy diet almost always contains low-calorie pickled asparagus, which saturates the human body with useful substances. Every year the popularity of this product only grows. Canned sprouts are good in snack dishes, as an additional ingredient for meat and fish. Also used as an independent dish.

What does pickled asparagus look like?

In our country, there are 2 most popular types on supermarket shelves.

In cooking, green stems are most often used, although you can find any of the varieties: white, purple. These are young shoots of a bushy or herbaceous plant in the form of straight rods with small leaves. Pickled asparagus is sold in glass jars, frozen or fresh.

Housewives are also familiar with the soy product, which is often used in Korean snacks. Asparagus is produced in factories from soy milk and is sold as a semi-finished product in dried form.Nutrients are also present in large quantities, but the calorie content is almost 20 times higher than that of a plant product.

Benefits of pickled asparagus

Despite the fact that asparagus is more often used in pickled form, the beneficial properties of the product are always preserved.

Asparagus is recommended for daily consumption for the following reasons:

1. Sprouts are a source of fiber, which stimulates the proper functioning of the gastrointestinal tract and removes toxins from the body.
2. People are accustomed to getting simple carbohydrates from harmful but very tasty foods. But even here their content is in abundance. After starting to use the canned plant, a person calmly refuses flour and sweet dishes.
3. It has been proven that sprouts perfectly cleanse the blood, regulating the proper functioning of the cardiovascular system. The product contains coumarins, which prevent the formation of blood clots.
4. Pickled asparagus is very useful during pregnancy, as it contains large amounts of folic acid, which will protect the fetus from many defects.
5. The vitamin composition improves immunity, normalizes metabolism, prevents the development of atherosclerosis and fights free radicals, which increase the risk of developing cancer.
6. Asparagus easily increases libido in women and men.
7. Saponins have a diuretic, anti-inflammatory and anti-sclerotic effect.

The absence of lactose and cholesterol allows it to be included in the diet of people with diabetes.

How to pickle asparagus at home

Pickling of green asparagus should take place with minimal heat treatment. Only then will the product retain all its beneficial properties and taste. Sprouts are selected of the same thickness for simultaneous readiness.

To obtain marinated juicy asparagus, first boil it a little. It is better to do this in a tied bunch and in a tall narrow pan, so that only the bottoms of the plant are immersed in boiling salted water, and the tops are steamed, as they cook faster. It will take no more than 3 minutes. Otherwise, the stems will soften and lose their taste. But the usual method is also allowed.

It is necessary to prepare ice cubes onto which the stems are distributed immediately after blanching to stop the heating process inside. This method will allow the plant to become crispy with a vibrant green color.

Typically, marinade for asparagus at home is prepared from the following products:

• apple cider vinegar – ½ tbsp.;
• salt and sugar - ½ tbsp. l.;
• vegetable oil – 1 tsp;
• dill seeds and black peppercorns - ½ tsp each;
• garlic – 1 clove.

The product is placed in a glass jar (usually a volume of 1 liter is used), the stems must be cut to the height of the container. Some of the spices are also placed there. Fill the prepared container with the marinade, completely covering the stems.

Pickled Asparagus Recipes

There is not always time to run to the store for shopping. It’s good if there are homemade preparations in the refrigerator. Here are several popular canned asparagus recipes that you can use.

Quickly prepare marinated asparagus

In just 3.5 hours you will be able to serve a savory appetizer.

Ingredients:

• garlic – 3 cloves;
• asparagus – 500 g;
• white wine vinegar - 1 tbsp. l.;
• Dijon mustard – 1 tbsp.l.;
• olive oil – 2 tbsp. l.;
• white pepper – 1 tsp.

Process for preparing pickled snacks:

1. You will need young thin stalks of asparagus, which can simply be poured with boiling water for a few minutes after rinsing with running water.
2. Separately combine wine vinegar, pepper, mustard and garlic, passed through a press.
3. Mix everything in a container that seals tightly.
4. Place on the bottom shelf of the refrigerator.

After just a few hours you can serve it to the table.

Healthy side dish

This version of pickled asparagus is suitable as an addition to fish and meat dishes. But it is often used in dietary nutrition.

Product set:

• water – 1 l;
• citric acid – 10 g;
• salt, sugar - 30 g each;
• asparagus.

To obtain a pickled product, you need to follow simple steps:

1. You should start with asparagus, the stems of which must be washed in cold water and peeled.
2. Cut into pieces about 10 cm long.
3. Blanch in boiling water for no more than 5 minutes and immediately drain into ice water and then into a colander.
4. Prepare glass jars by washing with soda solution and sterilize over steam.
5. Arrange the asparagus.
6. Make the filling by mixing citric acid with sugar and salt in water. Fill the container.
7. Place in a large saucepan and sterilize for 10 to 25 minutes. Time depends on volume.

Once the jars have cooled, you can serve.

Spicy snack

You can diversify your daily menu by preparing pickled spicy asparagus for the winter.

For 2.5 liters of finished dish you will need the following products:

• green asparagus – 1.5 kg;
• garlic – 5 cloves;
• apple cider vinegar – 1.5 cups;
• lemon rings – 3 pcs.;
• salt – 1 tbsp. l.;
• water – 1.5 tbsp.;
• red pepper flakes – 1 tsp;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.;
• mustard seeds – 1 tbsp. l.;
• mixture of French herbs - ½ sachet;
• thyme – 1 tsp.

Canning asparagus requires the following recipe:

1. Rinse the asparagus under the tap and separate the frayed ends.
2. Blanch in boiling water for a few minutes.
3. Transfer to ice.
4. After cooling, you can cut it, but it’s better to marinate the whole thing.
5. Place lemon ring, garlic cloves and pepper into previously sterilized jars. Then place the asparagus cut sides to the bottom.
6. To fill, place a pan with the required amount of water. Add spices and herbs to the boiling liquid. After a couple of minutes, add apple cider vinegar and salt.
7. After 5 minutes, turn off and immediately pour into jars. The filling should completely cover the asparagus, but not reach the neck.
8. Place them in a convenient large container for sterilization.
9. After boiling, about 20 minutes should pass.

Roll up with tin lids, wait for 1 day to cool completely and store.

Is it possible to eat pickled asparagus while losing weight?

Pickled low-calorie asparagus is included in the diet of overweight people.

Here are the processes in the body that are triggered when consumed:

• appetite decreases;
• excess fluid is removed;
• cellulite goes away;
• Energy levels increase and fatigue disappears.

Everyone has their own method of losing weight:

1. Fasting days, when you eat nothing except pickled asparagus during a diet divided into 5 meals.
2. Basic diet. The canned product is present together with other products in dietary dishes for no more than 5 days.
3. As part of other diets. In this option, you should reduce the norm to 100 g and adhere to the diet for up to 2 weeks.

How many calories are in pickled asparagus?

As already mentioned, pickled green asparagus is low in calories. 100 g of product contains from 15 to 20 kcal.

But you should take into account the fact that some recipes use additional ingredients, with which the indicators change. For example, by adding vegetable or olive oil, you can increase the energy value. You should calculate kcal using special calculators if your diet requires it.

Terms and conditions of storage of pickled asparagus

Store pickled asparagus in a cool, dark place. Typically, the shelf life of home canned food is conditional and is 1 year. But it all depends on the room, container and products used in the preparation.

For example, in a damp cellar, a tin lid will quickly rust and lose its effectiveness. The result will be a “bombing”. Relative humidity should be kept within 75%.

In any case, such canned food will not last long, and the appearance of the marinade, which should remain transparent, will indicate its preservation. Swollen jars are unsuitable for consumption.

Conclusion

Pickled asparagus occupies a leading position among the products included in the healthy diet menu. Maintaining the proportions in recipes will allow you to make homemade preparations. At a convenient time, it can be used for home meals.

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