Pickled Asparagus
User Reviews
5
Pickled Asparagus
Description
Fresh asparagus spears are trimmed and soaked in a coarse saltwater solution to draw out bitterness and prepare them for pickling. A brine is made by boiling distilled white vinegar with sugar, salt, mustard seeds, dried dill, sliced onion, and peeled garlic cloves. The asparagus is simmered in this mixture until it turns a dull green shade, indicating partial cooking and flavor absorption.
The asparagus is then jarred upright with fresh dill sprigs, additional garlic cloves, and red pepper flakes for heat. Hot brine is poured over to fill the jars, which are sealed and refrigerated to marinate. This quick-pickling process produces crisp, tangy asparagus spears with herbal and mild spicy notes suitable as a snack or condiment.
Pickled asparagus should be consumed within two weeks, maintaining freshness and flavor while chilled.
Ingredients
- 30 asparagus trimmed, spears
- ⅓ cup salt coarse
- 2 quarts water cold
- 2 cups white vinegar distilled
- ⅔ cup granulated sugar
- 1 teaspoon salt coarse
- 1 teaspoon mustard seeds
- 2 teaspoons dill dried
- 1 white onion sliced into rings
- 2 heads garlic separated into whole cloves and peeled (divided)
- ½ teaspoon red pepper flakes
- 2 prigs dill fresh
Instructions
- Trim the cut end of the asparagus spears.
- Place asparagus in a large bowl with ⅓ cup salt and cover with water. Let stand in salt water while preparing the brine.
- In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 garlic head of cloves. (peeled).
- Bring brine mixture to a boil, and boil for 1-2 minutes.
- Turn down to a simmer.
Quick Pickling:
- Drain salted water from asparagus and add asparagus to the saucepan with the brine mixture.
- Simmer for 4-6 minutes until asparagus turns a dull shade of green.
- Using tongs, remove asparagus from the mixture and place in two pint-size wide-mouth jars, tip-side up.
- Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.
- Pour hot pickling liquid into the jars, filling to within ¼" of the rim.
- Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool. Use within 2 weeks.
Notes
- Store pickled asparagus in the refrigerator and use within 2 weeks for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Serving | 3spears | |
| Calories | 24 | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 237mg | 10% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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