Pickled Asparagus
Perfect for snacking and adding to your antipasto or cheese and charcuterie platters!
Ingredients
- 3 pounds fresh asparagus , medium to thick, ends trimmed and discarded
- Some sprigs of fresh dill weed
- For the Brine:
- 2 1/2 cups white vinegar , 5% acidity
- 2 1/2 cups water
- 1/4 cup pickling salt
- 1 tablespoon dill seeds
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- 1 teaspoon allspice berries
- 2 tablespoons cane sugar (see sugar-free alternative but don't use if canning)
- 4 cloves garlic , minced
Instructions
- Cut the asparagus to fit the length of whatever jars you're using, leaving 1/4 inch headspace from the top of the jar. Pack the asparagus into the jars as tightly as you can. Tuck some fresh dill weed in between the asparagus.
- To make the brine, place all the brine ingredients in a medium saucepan and bring to a boil. Boil for 3 minutes.Pour the hot brine into sterilized jars, making sure to get some of the seeds and garlic in each jar, and leaving 1/4 inch headspace from the tops of the jars. Screw the lids on. Once the jars have cooled, refrigerate them for at least a week before eating. Will keep in the fridge for at least a month.
- NOTE: If you really want to can these for long-term storage, immediately after pouring in the hot liquid and sealing the jars, process the jars in a water bath canner for 10 minutes. Remove the jars and let them sit undisturbed for 24 hours before moving them. Will keep for up to a year. Note that canning the asparagus will make them less crispy. Choose thicker asparagus.
Nutrition
Calories: 28kcalCarbohydrates: 4gProtein: 1gSodium: 4mgPotassium: 151mgFiber: 1gSugar: 2gVitamin A: 515IUVitamin C: 4.2mgCalcium: 29mgIron: 1.6mg
Tried this recipe?Let us know how it was!