Spectrum Organic White Distilled Vinegar Description
Reach for Spectrum® Organic Distilled White Vinegar whenever you want to add a touch of acidity plus neutral flavor, for all your favorite dressing, marinades and mayonnaise recipes. Dilute with water to a uniform pickling and table strength of 5% (50 grains) acidity, it is ideal for canning and pickling and yet mild enough for all your household cleaning needs. All processing and finished product conform to strict organic standards.
Ideas for use:
Canning and pickling
Dressings, marinades and mayonnaise
Neutralizing food odors in the air and on your hands
Common household cleaning and disinfecting
And much more!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 64
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
|Total Carbohydrates||0 g||0%|
| Sugars||0 g|
Other Ingredients: Organic distilled vinegar diluted with water to 5% acidity.
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Easy Pickled Asparagus
Pick a peck of pickled … asparagus? Even though we’re not certain how much is in a peck, the answer is a resounding “Yes, please!” A happy harbinger of spring, asparagus comes into season from April until June. Pickling is a wonderful way to enjoy it a little bit longer. This recipe is super simple and turns out an exceptionally crisp veggie with slightly spicy, field-fresh flavor. Chop them into salads, add them to a charcuterie board
as is or wrapped in thinly sliced meats, use them to stir a Bloody Mary
or eat them straight out of the jar!
Easy Pickled Asparagus
- 1 quart-sized mason jar (or more if needed)
- 1 lb. asparagus
- 1 clove garlic
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. dried dill
- 1 tsp. dried oregano
- 1 tsp. mustard seeds
- 1/2 tsp. black peppercorns
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. kosher salt
- 2 Tbsp. sugar
- Trim ends of asparagus to fit in jar with ½-inch of head space.
- Add garlic, red pepper, dill, oregano, mustard seeds and peppercorns to jar.
- In large sauce pan, bring vinegar, water, salt and sugar to rolling boil to create brine, then remove from heat.
- Pour brine over asparagus spears leaving ½-inch head space, then cap the jar.
- Allow jar to cool to room temperature, then store in refrigerator for up to a month.
Add the ingredients to your cart and get pickling!