Pickled Asparagus
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
2 pints
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Calories
101 kcal
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Cuisine
American
Pickled Asparagus
Description
This Pickled Asparagus recipe starts by cleaning and trimming woody ends to ensure tender stalks are preserved. Garlic, chili flakes, mustard seeds, and dill are layered in clean jars along with the asparagus, packed tightly to stand vertically. A boiling brine of distilled white vinegar, water, sugar, and pickling salt is poured over the stalks, leaving proper headspace.
The jars are gently tapped to release air bubbles and sealed with lids and rings. The pickles do not require canning and are refrigerated, maintaining quality for up to a month. The brine harshens the crisp asparagus, while spices and garlic infuse the flavor.
These pickled asparagus work well as a snack, side dish, or flavorful addition to antipasto platters. Letting them age 4 to 7 days in the fridge develops deeper flavor, as the stalks soften and flavors meld.
Planning to buy extra asparagus is advised since trimming the woody ends may remove up to half the original weight, leaving the right quantity for pickling.
Ingredients
- 1 pound asparagus woody ends trimmed (see note 1)
- 2 cloves garlic
- 1/2 teaspoon red chili flakes
- 1/2 teaspoons yellow mustard seeds
- 2 prigs dill fresh
- 1 cup white vinegar distilled
- 1 cup water
- 2 teaspoon pickling salt or 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
Instructions
- Wash the jars, lids, rings in warm water and rinse well. Set aside to dry or dry completely by hand.
- Rinse the asparagus under cool running water and drain well. Halve them if using short, pint-sized jars. Leave whole if using a quart jar.
- Add the garlic, red pepper flakes, mustard seeds to the jar. Tilt the jar on its side. Tuck the dill sprigs in first, then stack the stalks inside the jar, orienting them so that they will stand up vertically when the jar stands upright. Pack the jar as tightly as possible with stalks. A full pound should fit into a one-quart jar, or about 1/2 pound in two pint jars.
- In a small saucepan over high heat, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the pickling brine over the asparagus, leaving about 1/2 inch headspace at the top.
- Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with additional pickling brine if needed. Place over the jars and screw on the ring until tight.
- Let the jars cool to room temperature, then store the pickles in the refrigerator. Wait 24 hours before opening. The pickled asparagus will get more flavorful as they age.
Notes
- Trim the woody ends of the asparagus by breaking at the natural snap point to ensure tender pickles.
- Expect to buy about double the asparagus weight needed to account for removal of inedible stalks.
- The recipe yields two pint jars or one quart jar of pickled asparagus packed with a full pound of stalks.
- Pickled asparagus should be refrigerated and consumed within one month for best quality.
- Allow the pickles to age in the refrigerator 4 to 7 days before eating to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pints
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 101kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2347mg | 98% |
| Potassium | 490mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1879IU | 38% |
| Vitamin C | 14mg | 16% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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