Pickled Asparagus Recipe
This quick pickled asparagus recipe is an effortless spring staple that creates a crunchy, tangy snack the whole family will love. It is the perfect healthy addition to your favorite charcuterie boards or a zesty way to get kids to enjoy their greens.
Equipment
- 1 wide mouth mason jar, quart size (sterilize jar and lid in boiling water for a ½ hour before using, or run them through the dishwasher)
- cutting board
- chef's knife
- medium saucepan (spouted pan is best for easier pouring; avoid aluminum, cast iron or copper pots, which will give the brine a metallic taste)
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Ingredients
- 1 (about 1 lb) bunch fresh asparagus, medium or thin thickness washed and trimmed
- ½ shallot sliced
- 2 cloves garlic sliced in half
- 1 teaspoon mustard seed
- 8 dill sprigs
- 1 cup white distilled vinegar (5% acidity)
- 1 cup water
- 2 tablespoon sugar
- 1 tablespoon fine kosher or pickling salt
- ⅛ teaspoon celery seed
- 1 tablespoon whole peppercorns
Instructions
- Wash the asparagus and trim off the woodsy ends. (*See recipe notes below.)
- Add spears to a wide mouth, sterilized mason jar (quart size); then stuff the jar with the shallot, garlic, mustard seed, and dill.
- To a medium saucepan, add the vinegar, water, sugar, salt, and celery seed. Stir over medium heat until sugar and salt dissolve.
- Pour hot brine into the mason jar; add the peppercorns.
- Allow jar to cool off before sealing to prevent bacteria growth; then seal and refrigerate. Best enjoyed after jar has been refrigerated for 24 hours.
Notes
*When trimming the asparagus, you need to be aware of the height of your container. I trim off the woodsy ends and discard. Then I take off more if needed so the spears will fit in the jar. Edible trims can be added loose to the jar, or saved for a vegetable soup.
Make sure all the contents in the jar are covered by the brine for best results. You can always add microwaved/heated vinegar and water in a 1:1 ratio if needed.
Keep refrigerated and enjoy within 2 weeks.
Please note that this is not a shelf stable recipe. It has not been tested for canning/shelf safety.
Nutrition
Serving: 0.25 jarCalories: 289kcalCarbohydrates: 53gProtein: 13gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 533mgPotassium: 1159mgFiber: 13gSugar: 34gVitamin A: 3609IUVitamin C: 30mgCalcium: 211mgIron: 12mg
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