The MakeMeThinner Support Forum

[Amber]

I am not much of a pickle fan but love asparagus and really enjoy it this way! I think this recipe is compliant, someone let me know if it's not...

Dilled Asparagus

2# asparagus, trimmed 1t. cayenne 4 cloves garlic 4 heads dill or dill seed 2.5 c. water 2.5 c. cider vinegar ¼ c. canning salt

Boil together vinegar & water; add salt, stir to dissolve salt. Add to remaining ingredients, refrigerate. Wait two weeks & eat. YUM!

I let the liquid cool a bit then throw it all into a zip bag Flip occasionally. This can also be processed in jars.

[lan]

Yum--sounds great!
I will need to give this a try. Do you need to boil asparagus or anything first? Thanks,
Lan

[DogMa]

They sell pickled asparagus, too. It's delicious!

[Amber]

no need to cook asparagus just trim it.
EZ, EZ; that's the best part-- well, maybe eating it is the best part

[Serendipity]

Ok, These sound interesting, but would the added salt and the carbs from the vinegar turn this into a snack like a pickle, or would you eat 1 1/2 cups for your veggie?

I'm thinking snack, but I dunno....

[Nancy]

Hi ya, Amber ~

Thanks for the great-sounding recipe! I love pickled Asparagus & pickled Green Beans. The difference in the caloric content between pickled and non-pickled asparagus/green beans is negligible. I see the only negative is the sodium content should you use this for the ‘green’ portion of the Lean and Green meal. Some people have no problem having the additional sodium in their meal plan; others experience water retention from it.

Re: vinegar carbs – I should think few people would consume much of the vinegar itself.

As much as I like pickled veggies, I think 1.5 cups of it might be a bit tover the top for my taste buds. I would probably have it like a dill pickle. We can always see how it goes by eating 1.5 cups of the dilled asparagus and if our weight goes up a teensy or slows down, then use a few spears like a snack dill pickle.

I am on maintenance and I frequently use the dilled asparagus from Costco and pickled green beans from a woman at our local Farmer’s Mkt for low-glycemic snacks as part of my weight management plan.


Again, thanks for sharing with us, Amber!

[lan]

Hi, I wonder if you could use Veg Sal, Lite Salt, Mrs. Dash or one of the other products that tastes salty but isn't nearly as full of sodium.

I am going to a picnic and would love to bring some of this made with reduced sodium. It would be a shame if I could only have two spears!

[Nancy]

Salt is an important part of the preservative process here - personally I wouldn't use a salt substitute. When I make pickles and pickled green beans, I follow the recipe.

You can always rinse the vegetable prior to consuming it if you are concerned about the additiinal sodium. I truly doubt the vinegar or sodium will have negative effects on the weight loss program when people use this as their 'green' for the L &b G meal.

[Amber]

I think that Nancy's right on... more of a pickle sub' than a L&G vegetable. Yes, beans are wonderful this way, too; I often double the hot pepper in the beans ( I love HOT). Don't forget the garlic is edible (& way good), too. Sodium may be an issue for some, but I don't know too many folks who consume enough vinegar to count it.
Keep shakin'!

[Diana]

(joy dance in progress)

Pickled aspergrass and green beans comin' up!!!