Pickled Asparagus Ii

1. Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.

2. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.

3. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.

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Nutrient	Quantity
Total fats	0.0808 g
Protein	0.8804 g
Carbohydrates	58.2823 g
Energy	228.5112 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0052 g
Water	249.8768 g
Aspartic acid	0.0587 g
Calcium, Ca	91.745 mg
Lutein + zeaxanthin	50.3512 g
Fiber, total dietary	0.4095 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	32.1562 g
Niacin	0.2165 mg
Vitamin A, RAE	3.0375 g
Arginine	0.0761 g
Riboflavin	0.0171 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Glutamic acid	0.0966 g
Sodium, Na	22.3488 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0002 g
Total lipid (fat)	0.0808 g
Manganese, Mn	0.2413 mg
Fructose	0.7584 g
Proline	0.012 g
Fatty acids, total saturated 16:0	0.0133 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	52.008 g
Choline, total	4.4709 mg
Sugars, total	53.7128 g
Serine	0.0228 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0009 g
Vitamin B-6	0.1944 mg
Selenium, Se	2.3865 g
Ash	0.6232 g
Fatty acids, total saturated 18:1 undifferentiated	0.0027 g
Pantothenic acid	0.1618 mg
Phenylalanine	0.022 g
Copper, Cu	0.0809 mg
Betaine	0.055 mg
Thiamin	0.0263 mg
Methionine	0.0091 g
Iron, Fe	0.6086 mg
Carbohydrate, by difference	58.2823 g
Phosphorus, P	22.0225 mg
Folate, total	2.4288 g
Tocopherol, gamma	0.0028 mg
Fatty acids, total saturated 4:0	0.0002 g
Alanine	0.0158 g
Valine	0.0349 g
Fatty acids, total saturated 18:2 undifferentiated	0.031 g
Glycine	0.024 g
Carotene, alpha	3.7688 g
Glucose (dextrose)	0.8257 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	0.1636 mg
Isoleucine	0.026 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	0.0362 g
Leucine	0.037 g
Tocotrienol, alpha	0.0011 mg
Vitamin A, IU	61.7175 IU
Folate, DFE	2.4288 g
Tryptophan	0.0079 g
Vitamin C, total ascorbic acid	10.4152 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.0002 g
Tyrosine	0.0097 g
Vitamin K (phylloquinone)	1.2446 g
Fatty acids, total saturated	0.0159 g
Histidine	0.0136 g
Fatty acids, total monounsaturated	0.0029 g
Threonine	0.0188 g
Folate, food	2.4288 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	5.9062 g
Vitamin E (alpha-tocopherol)	0.211 mg
Magnesium, Mg	13.5338 mg
Lysine	0.0328 g
Potassium, K	135.22 mg
Cystine	0.0078 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Brown sugar	0.25 cup	209	53.9495	0
Bay leaf	2	0	0	0
Water	1 cup	0	0	0
jalapeno pepper	1	1.6312	0.3656	0.0208
thyme	4 sprigs	0	0	0
asparagus spear	1 bunch	0	0	0
white wine vinegar	1 cup	0	0	0
black peppercorn	6	0	0	0
bay seasoning tm	2 tablespoons	0	0	0