Wonderful Pickled Asparagus
Elevate your snack game with this zesty and flavorful Wonderful Pickled Asparagus recipe, a perfect blend of crunch and tang! Fresh, tender asparagus spears are infused with a fragrant brine made from white vinegar, garlic, and an aromatic mix of mustard seeds, red pepper flakes, dill, and black peppercorns. These irresistible spears pack a punch with just the right balance of heat and savory notes, making them a delightful addition to charcuterie boards, Bloody Mary garnishes, or as a standalone snack. With simple pantry staples and minimal hands-on time, this quick-pickling method ensures every jar brims with vibrant, fresh flavors. Ready in just a week, these pickled asparagus spears are refrigerator-friendly and stay crisp and delicious for up to a month!
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Recipe Information
Ingredients
- 2 pounds fresh asparagus spears
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 4 whole garlic cloves
- 4 whole fresh dill sprigs
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
Wash and trim the asparagus spears by snapping off the tough ends. Cut the spears to fit vertically inside your jars, leaving about 1/2 inch of space from the top.
Sterilize 4 pint-sized glass jars and their lids by boiling them in water for 10 minutes. Set aside to cool slightly.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and set aside.
Divide the garlic cloves, fresh dill sprigs, red pepper flakes, mustard seeds, and black peppercorns evenly among the sterilized jars.
Pack the trimmed asparagus spears tightly but gently into the jars, with the tips pointing upward.
Pour the hot brine mixture over the asparagus spears in each jar, leaving about 1/2 inch of headspace at the top. Make sure all the asparagus is fully submerged in the brine.
Remove any air bubbles by gently tapping the jars on a counter or running a non-metallic utensil around the inside of the jar. Wipe the rims clean with a damp cloth.
Seal the jars tightly with their lids and allow them to cool to room temperature.
Refrigerate the jars for at least 48 hours before consuming to allow the flavors to develop. For best results, let the asparagus pickle for one week.
Keep refrigerated and consume within 1 month for optimal freshness and flavor.
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 510 mg | 11% | |
*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.
