Pickled Asparagus
Making pickled asparagus at home is easier than you might think. With a few pantry ingredients and some fresh asparagus, you’ll have crisp, tangy spears that brighten any dish.
Servings: 1 Jar
Equipment
- Sharp Knife or Kitchen Shears
- Saucepan Medium
- Glass Canning Jars 1-Pint with Lid
Ingredients
- 14 Spears asparagus
- ¾ Cup white vinegar
- ½ Cup water
- ½ Teaspoon salt
- ½ Teaspoon sugar
- ¼ Teaspoon pickling spice such as mustard seeds and coriander
- 1 Sprig fresh dill or ½ Teaspoon dried dill
Instructions
- Start by trimming off the tough, woody ends so the spears fit neatly in your jar or bottle. Stand the asparagus upright with the tips facing up for a prettier presentation after they are pickled.
- In a small saucepan, combine the vinegar, water, salt, sugar, and pickling spice. Heat them all just until the mixture starts to boil and the salt and sugar dissolve. Turn off the heat and let the brine cool for a minute or two. It should be warm, not hot.
- Tuck the fresh dill sprig into the jar with the asparagus (or add dried dill to the brine before pouring). It adds that bright, herby flavor that makes pickled veggies irresistible.
- Carefully pour the warm brine over the asparagus until they are all completely covered. Leave about ½ inch of headspace at the top of the jar to allow for any brine expansion. Give the jar a few gentle taps on the counter to release any air bubbles.
- Let the jar cool to room temperature, then seal it tightly with a lid and refrigerate it.
- Wait at least 1 day before eating, but if you can, give it 2 days for the flavors to really develop. Pickled asparagus will keep refrigerated for up to two weeks as long as the spears remain fully submerged in brine.
Notes
Use clean jars: Sterilize before filling to prevent spoilage.
Cool the brine: Let it cool slightly to keep asparagus crisp.
Keep submerged: Ensure spears stay under the brine for full flavor. I sometimes turn the jar upside down to ensure that the spear tips are completely submerged.
Adjust spice level: Use more or fewer pepper flakes to match your taste.
Serve chilled: Pickled asparagus tastes best cold straight from the fridge.
Cool the brine: Let it cool slightly to keep asparagus crisp.
Keep submerged: Ensure spears stay under the brine for full flavor. I sometimes turn the jar upside down to ensure that the spear tips are completely submerged.
Adjust spice level: Use more or fewer pepper flakes to match your taste.
Serve chilled: Pickled asparagus tastes best cold straight from the fridge.
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 1173mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.4mg
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