0 from 6 votes
How to Pickle Asparagus
Give your spears a punchy taste! This pickled asparagus is a perfect savory snack and will add zest to so many dishes.
Prep Time
15 mins
Additional Time
1 d
Total Time
1 d 15 mins
Servings: 4
Calories: 60 kcal
Cuisine:
American
Ingredients
- 1 bunch asparagus spears
- 2 sprigs Dill
- 1/2 shallot finely diced
- 4 cloves garlic (peeled and halved)
- 3 tablespoons sugar
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
Instructions
- Use two 11.5-ounce clean and resealable jars. Trim the asparagus at the woody end so that the spears fit vertically inside the jars.
- Place all the asparagus into the two jars and divide the dill, shallots, and garlic between the jars.
- In a large pot, boil the sugar, water, vinegar, salt and black peppercorns. Remove from the heat and pour into the jars, making sure to cover the asparagus. Seal the jars and store them in the fridge for at least 24 hours before opening.
Cup of Yum
Nutrition Information
Calories
60kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.02g
Sodium
1750mg
(73%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
44IU
(1%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 1750mg | 73% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.