Quick Pickled Asparagus
Quick pickled asparagus is a tangy spring treat that is delicious, good for you, easy to make, and ready to eat in just a few days. This recipe makes one quart jar.
Servings 8 servings
Calories 30kcal
Equipment
Ingredients
- 1 bunch asparagus
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon peppercorns
- 4 whole garlic cloves
- 1 ½ cup white vinegar
- 1 ½ cup water
- 2 teaspoons sugar
- 1 tablespoon pickling salt or sea salt
Instructions
- Trim the ends of the asparagus so that they will fit into a quart size jar.
- Put the mustard seeds, dill seeds, peppercorns, and peeled garlic cloves into a quart jar, then add the asparagus.
- In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt, to a low boil, stirring occasionally, until the sugar and salt is dissolved.
- Pour the vinegar brine over the asparagus, covering them completely. Top off with more white vinegar if needed to fill the jar.
- Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled asparagus will last in the refrigerator for several months.
Notes
Pickled asparagus is perfect for a cheese and/or charcuterie board, as a garnish for bloody marys or other cocktails, or just as a delicious snack!
Nutrition
Serving: 0.5cup | Calories: 30kcal