Pickled Asparagus
Elevate your garden-to-table game with this irresistible Pickled Asparagus recipe, a tangy and flavorful treat perfect for snacking, garnishing cocktails, or jazzing up a charcuterie board. Bursting with fresh and vibrant asparagus, these spears are infused with a zesty brine made from white vinegar, garlic, dill, mustard seeds, and a hint of spice from red pepper flakes and black peppercorns. This easy pickling technique ensures crisp texture and bold flavors, while the versatile storage options—refrigerated or canned—keep this gourmet delight within reach for months. Whether you’re preserving the season’s bounty or experimenting in the kitchen, Pickled Asparagus is a must-try for any pickle enthusiast.
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Recipe Information
Ingredients
- 2 pounds Fresh asparagus
- 4 cups White vinegar
- 4 cups Water
- 2 tablespoons Granulated sugar
- 2 tablespoons Kosher salt
- 4 whole Garlic cloves
- 8 sprigs Dill sprigs
- 1 tablespoon Black peppercorns
- 1 teaspoon Red pepper flakes
- 2 teaspoons Mustard seeds
Instructions
Wash the asparagus and trim the woody ends to fit into pint-sized jars (about 1 inch below the rim).
Sterilize 4 pint-sized canning jars and their lids by boiling them in water for 10 minutes, then carefully remove and let them air-dry on a clean towel.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove the brine from heat and let it cool slightly.
In each sterilized jar, place 1 garlic clove, 2 dill sprigs, 1 teaspoon of black peppercorns, 1/4 teaspoon of red pepper flakes, and 1/2 teaspoon of mustard seeds.
Pack the asparagus spears upright into the jars as tightly as possible, being careful not to bruise them. Leave at least 1/2 inch of headspace at the top of each jar.
Carefully pour the hot brine into each jar, covering the asparagus completely while maintaining the 1/2 inch of headspace. Use a non-metallic utensil (like a chopstick) to gently remove any air bubbles.
Wipe the rims of the jars clean with a damp paper towel, place the sterilized lids on top, and screw on the bands just until fingertip-tight.
If canning for storage, process the jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch. Remove the jars and let them cool completely before storing. If refrigerating only, skip the water bath.
Let the pickled asparagus sit for at least 5 days to develop flavor before serving. Store in the refrigerator for up to 3 months or in a cool, dark pantry if canned properly.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 38.9 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2827 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
