Pickled Asparagus
Make delicious pickled asparagus in just 20 minutes with ingredients you probably have on hand! They'll be ready to eat in 24 hours (and even more delicious in about 3 days!).
Servings: 25 pickled asparagus spears
Ingredients
- 1/2 teaspoon black peppercorns
- 2 cloves garlic peeled and cut in half lengthwise
- 4 fresh dill sprigs
- 1 pound fresh asparagus 20-30 medium spears
- 1 1/2 cups white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 1/2 teaspoons sugar
Instructions
- Add peppercorns, garlic cloves and fresh dill sprigs to a sterilized, 1 quart or 1 liter canning jar.
- Trim off bottom of asparagus spears (cut in half crosswise to fit if needed) and place in jar, tips down (cut-side up).
- Add vinegar, water, kosher salt and sugar to a medium saucepan. Bring to boil over medium heat, stirring until salt and sugar have dissolved.
- Carefully pour hot vinegar mixture over over asparagus, filling to 1/2-inch from the top. Let cool then cover and refrigerate for 24 hours. Enjoy within 1 month.
Video
Notes
You'll need a 1-quart or 1-liter sterilized canning jar for this recipe. I like this tall, cylindrical jar to keep the asparagus spears long and slender. But any sterilized 1-quart canning jar will work with asparagus trimmed to fit.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Sodium: 559mg | Potassium: 36mg | Vitamin A: 150IU | Vitamin C: 1.2mg | Calcium: 6mg | Iron: 0.4mg
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