Pickled Asparagus
User Reviews
5
Pickled Asparagus
Description
Pickled Asparagus begins by trimming asparagus to fit into jars alongside thinly sliced shallots, halved garlic cloves, and sprigs of fresh dill. A hot pickling brine made from distilled white vinegar, water, cane sugar, and sea salt is poured over the jars, fully submerging the asparagus and flavorings. Whole peppercorns are added to each jar to contribute subtle spice.
The mixture is left to cool to room temperature before sealing and chilling overnight. This allows the asparagus to develop a bright, tangy flavor profile with the savory notes of garlic and dill. The pickling method preserves the natural crunch of the asparagus while infusing it with the sweet and salty brine.
Pickled in this way, the asparagus can be stored in the refrigerator for up to two weeks, making it an easy and flavorful addition to salads, charcuterie boards, or sandwiches.
Ingredients
- 1 bunch asparagus thin spears
- ½ shallot very thinly sliced
- 1 garlic sliced in half, clove
- A few dill sprigs
- 1 cup white vinegar distilled
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon salt sea salt
- peppercorns
Instructions
- Trim and discard the woody ends of the asparagus, then trim the asparagus spears so that they fit vertically in your jars. Divide among 2 (11.5-ounce) jars or equivalent. Gather any tender scrap pieces and tuck those into the jar (if there’s room), along with the shallot, garlic, and dill. The amount of asparagus and brine used may vary based on the size and shape of your jars.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle some peppercorns into each jar. Let cool to room temperature, then cover and chill overnight. Store pickled asparagus for up to two weeks in the fridge.
User Reviews
Overall Rating
5
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