How To Make Quick Pickled Asparagus
Enjoy the crunch and flavor of asparagus all year round with this crunchy, delicious, garlic and dill flavored pickled asparagus.
Trim the cut end of the asparagus spears.
Place the asparagus in a large bowl with ⅓ cup of salt, and cover with water. Let stand in salted water while preparing the brine.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 head of garlic cloves.
Bring the brine mixture to a boil, and boil for 1 to 2 minutes.
Turn down to a simmer.
Drain the salted water from the asparagus, and add the asparagus to the sauce pan with the brine mixture
Simmer for 4 to 6 minutes until the asparagus turns into a dull shade of green.
Using tongs, remove the asparagus from the mixture and place in two pint-sized wide mouth jars tip side up.
Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.
Pour the hot pickling liquid into the jars, filling to within ¼-inch of the rim.
Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool. Use within 2 weeks.
- Calories: 113.71kcal
- Fat: 0.25g
- Saturated Fat: 0.05g
- Monounsaturated Fat: 0.06g
- Polyunsaturated Fat: 0.09g
- Carbohydrates: 24.74g
- Fiber: 1.84g
- Sugar: 18.60g
- Protein: 2.38g
- Sodium: 934.79mg
- Calcium: 54.07mg
- Potassium: 203.12mg
- Iron: 1.63mg
- Vitamin A: 25.41µg
- Vitamin C: 9.27mg
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