Pickled Asparagus
Pickled Asparagus is how to preserve this elegant spring vegetable for your next charcuterie board, relish tray, or Bloody Mary! No canning is needed; you only need some simple ingredients you may already have!
Servings: 8
Ingredients
- 2 bunches asparagus medium width, approximately 1 1/2 pounds
- 1 large shallot quartered
- 3 cloves garlic halved
- 1 small bunch fresh dill (like what you get in the plastic packages in the produce department)
- 1 cup white distilled vinegar
- 2 cups water
- 1 1/2 tablespoons pickling salt or to taste
- 1 tablespoon granulated sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon whole mustard seed brown or yellow
Instructions
- Trim the woody ends from the asparagus spears to the length in which they'll fit vertically in the jar(s) you're using.
- Place the asparagus spears, shallot, garlic, and dill in the jar(s) you're using.
- Combine the vinegar, water, pickling salt, sugar, crushed red pepper flakes and mustard seed in a saucepan.
- Bring to a boil, stirring until the sugar and salt are dissolved.
- Slowly pour the brine over the asparagus, making sure the asparagus are fully submerged.
- Let cool to room temperature. Cover and refrigerate overnight.
Notes
The amount of asparagus and brine will vary based on the size and shape of your jar(s).
Nutrition
Serving: 1 | Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1319mg | Potassium: 252mg | Fiber: 3g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 3mg