Otherculinaryhill5.0
Pickled Asparagus
Pickled Asparagus might be my most favorite pickled vegetable, especially when it's marinated in this slightly spicy pickle brine. Learn how to pickle asparagus to preserve this spring vegetable for weeks.
👥 2 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Wash the jars, lids, rings in warm water and rinse well. Set aside to dry or dry completely by hand.
water1 cup
2
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.
water1 cup
3
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.
garlic2 cloves
4
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.
water1 cup
5
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.
6
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.
Nutrition Facts
calories
101 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
2347 mg
protein Content
5 g
carbohydrate Content
16 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...